Chicken With Gorgonzola and Walnuts

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It's astonishing what bladed slices of good-quality gorgonzola dolce (see tips) tin bash for simply prepared chickenhearted cutlets. Serve with steamed sliced carrots oregon pan-grilled slices of polenta.

Adapted from "1,000 Italian Recipes," by Michele Scicolone (Wiley, 2004).

Ingredients

1/3 cupful to 1/2 cupful flour
Salt
Freshly crushed achromatic pepper
1 lb to 1 1/4 pounds thinly sliced (1/4 inch) boneless, skinless chickenhearted breasts
2 tablespoons unsalted butter
1 tablespoonful olive oil
2 tablespoons coarsely chopped walnuts
1/4 cupful finely chopped shallots
1/2 cupful adust achromatic wine
3 ounces Gorgonzola dolce,* rind removed, chopped into precise bladed slices

Nutritional Facts

Per serving

Calories
393
Fat
20 g
Saturated Fat
9 g
Carbohydrates
15 g
Sodium
436 mg
Cholesterol
101 mg
Protein
33 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "1,000 Italian Recipes," by Michele Scicolone (Wiley, 2004).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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