Gorgonzola Chicken

                                                                                                                      

Psalm 33:6 By the word of the LORD were the heavens made, their starry host by the breath of his mouth.

2 cups heavy cream

1/4 pound Gorgonzola cheese

2 pounds fresh spinach, cleaned and stemmed

4 skinless and boneless chicken breasts

Salt and pepper to taste

Flour to dredge the chicken, about 1/2 cup

2 tablespoons olive oil, more as needed

1 teaspoon chopped garlic

1 cup shredded mozzarella cheese, preferably whole milk

1/2 cup grated Parmigiano-Reggiano cheese

Chopped parsley, for garnish

 In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Blanch the spinach to bring out the color, then drain and shock in ice water. Drain again, pressing out all excess water. Set aside. Pound the chicken to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, dredge in flour. In a large sauté pan over medium-high heat, brown the chicken on each side, one piece at a time, for 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed. Remove the chicken. In the same sauté pan, add a little oil if needed, then stir in the garlic. Cook over medium-heat. Stir in the spinach, then the sauce. Cook, stirring constantly. Remove from heat. Heat the broiler and place all of the chicken breast on pan. Spoon one-fourth of the cream and spinach over each breast; evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion. Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.