Wednesday, April 8, 2015

Chicken with Gorgonzola Sauce and Augusta Golf Club

There is good news - bad news in our home this week.  The good news is that it is spring break here and I get an extra hour sleep for five days (and much deserved after last week's trip), since I don't need to drive the girls to school.  The bad news...when I come downstairs in the morning for my coffee time, it is 24 hours of Golf Channel, my husband and the annual Masters Tournament coverage from Augusta Golf Club.

Up until this morning the number one story for the last two weeks...what is Bubba Watson, defending champion going to serve for his Masters Club Champions Dinner with all the prior winners, a tradition since 1957.  Well the moment came and went last night and after all the hype, Bubba served the exact same menu as he did in 2013.  The menu two years ago: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese with cornbread along with Confetti cake and vanilla ice cream for dessert.  "It's the same meal because it's from my mom" Watson said.  "Home-cooked meal and that's why I do it."  Kudos to you Bubba for sticking to your roots and the comfort of family traditions - I applaud you!!

This year's menu of Champions.
Well, for those critics who were appalled by Bubba's simple menu selection again this year, perhaps they would want to try this version of chicken with a delectable Gorgonzola sauce.

Chicken with Gorgonzola Sauce

4 boneless , skinless chicken breasts
canola oil
1/4 cup chicken broth
1 Tbl. butter
4 tsp. all -purpose flour
1 cup heavy cream
2 Tbl. freshly chopped parsley
1 cup crumbled Gorgonzola cheese

Heat skillet over medium-high heat.  Pat chicken breasts so they are completely dry.  Add about 2 tablespoons of canola oil in skillet (just enough to coat the bottom).  Sprinkle chicken breasts with salt and pepper on both sides and add chicken to pan when it is hot.  Cook about 5 minutes on each side (depending on their thickness) or until cooked through.  Remove from heat and keep covered.

In same skillet, add chicken broth to deglaze the pan until almost evaporated.  Add the butter over medium heat.  Add flour and whisk constantly for one minute until all the flour taste has cooked off. Gradually add the heavy cream, stirring constantly.

Add the Gorgonzola cheese and stir until melted and well blended.

Spoon sauce over chicken and your favorite side vegetable.

One Year Ago:  The Masters Dinner

Augusta National Golf Club

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