Straccetti di Pollo con Radicchio e Gorgonzola

Ingredients

• 300 g Chicken breast, cut into thin strips
• 1 small head (about 200) g Radicchio, cored and shredded
• 70 g Gorgonzola cheese, crumbled
• 80 ml Dry white wine
• 60 ml Heavy cream
• 30 g Walnuts, roughly crushed
• 2 tbsp Olive oil
• 1 tbsp Butter
• 2 cloves Garlic, thinly sliced
• 1 tsp Fresh rosemary, chopped(optional)
• 1 tbsp Balsamic glaze
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Pat the chicken strips dry and season with salt and pepper. Let sit at room temperature for 10 minutes while you prep the radicchio, garlic, and walnuts.

2. 2

   Heat 1 tbsp olive oil in a large skillet over high heat. Sear the chicken strips in a single layer for 2-3 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.

3. 3

   Reduce heat to medium-high and add remaining olive oil and the butter. Sauté the garlic and rosemary for 30 seconds, then add the radicchio. Cook, tossing, for 4-5 minutes until wilted and edges are slightly charred.

4. 4

   Pour in the white wine, scraping up browned bits, and simmer 2 minutes until reduced by half. Lower the heat and stir in the cream and gorgonzola until melted into a smooth sauce, about 2-3 minutes.

5. 5

   Return the chicken and any juices to the pan and toss for 1-2 minutes to coat and warm through. Taste and adjust salt and pepper.

6. 6

   Plate immediately, scatter crushed walnuts over top, and finish with a drizzle of balsamic glaze. Serve hot.