(Yield: 24 servings)
10 cups heavy cream
20 ounces crumbled Gorgonzola cheese
3 tablespoons Kikkoman NuMami Sauce
24 skinless, boneless chicken breasts
4 1/2 pounds cremini mushrooms, quartered
1 1/2 cups julienned sun-dried tomatoes
Butter or vegetable oil, as needed, for searing
SIMMER cream, Gorgonzola and NuMami, whisking until cheese melts.
SEAR 1 chicken breast per serving in butter or oil until golden and cooked through. Remove from pan.
SAUTÉ 3 ounces mushrooms in same pan until golden. Add 4 ounces Gorgonzola sauce and 1 tablespoon tomatoes; simmer until sauce thickens slightly. Slice chicken and pour sauce over.
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