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| Preparation Dice the chicken escalopes and brown then in the oil for 5 minutes. Add fresh cream, salt, pepper and reduce for 2 minutes. Cut gorgonzola into pieces, add it to the rest and let it melt over a gentle heat. In the end, add balsamic vinegar and reduce the sauce for 1 or 2 minutes, until it turns pink. To ensure that its taste does not fade because of evaporation, add Carli Balsamic Vinegar at the end of cooking. |
Chicken Escalopes with Gorgonzola
