Chicken with Gorgonzola
4 boneless, skinless chicken breasts (about 8 ounces each)
1/2 t Kosher salt
1/4 t white pepper
3 T unsalted butter
2 T olive oil
2/3 c chicken stock, low salt
1/3 c whipping cream
1/3 c crumbled gorgonzola cheese, plus 2-3 T for serving
2/3 c walnuts, toasted and coarsely chopped
3 T fresh basil, diced, optional
2 t dried basil, crumbled, optional

Season chicken with salt and pepper.

In a large skillet, melt butter with olive oil over medium-high heat.

Cook chicken 4 minutes, turn and cook 2-3 minutes longer, or until chicken is white throughout and cooked through.  Remove to a warm platter, cover with foil and keep warm.

Add the stock to the skillet. Boil over high heat for 1 minute.  Stir in the cream and 2/3 c cheese. Cook stirring until the cheese is melted and sauce is smooth.  Remove the skillet from heat and pour sauce over chicken.

Garnish with extra gorgonzola cheese, and (optional) walnuts and basil. Serve immediately.