6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken stock
1/4 cup whipping cream
1/4 cup (about 2 ounces) creamy Wisconsin Gorgonzola cheese
1/2 cup chopped walnuts (optional)
2 tablespoons chopped fresh basil
Cooked wild rice, for serving
Pound the chicken to 1/4 inch thickness. Season the chicken with salt and pepper. Melt the butter with olive oil over medium-high heat in a large skillet. Add the chicken and cook 2 minutes. Turn and cook 2 to 3 minutes more or until the chicken is white throughout. Remove to a platter and cover.
Add the stock to the pan and cook over high heat for 1 minute. Reduce the heat to low and gradually add the cream, stirring constantly. Blend in the cheese, and stir until the cheese is melted, and the sauce is smooth. Continue cooking until the sauce is of the desired consistency. Pour the sauce over the chicken and garnish with the walnuts and basil. Serve with wild rice.