tonight I'm not doing any requests tonight I felt like making something that I wanted to make and that old song from that old TV commercial went running through my head again this week you know I feel like chicken tuna chicken tuna I feel like chicken tonight so I had some stuff left over here in my kitchen and I needed to put some use so tonight I'm just going to make a simple easy chicken dish I'm going to make pistachio encrusted chicken breast with a nice creamy gorgonzola sauce and a side dish of roasted multicolored peppers with capers and garlic in a nice glaze of red wine vinegar and a little bit of sugar it's a simple dish but it's a very tasty dish so it was usual with YouTube 15 minutes let's get going and i'll see you on the other side this is a very easy side dish to make and usually when I make chicken dishes I make side dishes like this ahead of time before the chicken because i'm going to set it aside because the side dish can be served either warm or at room temperature so the first thing I'm going to do in some hot oil is I'm going to saute some garlic I'm not going to let it get brown I'm just going to saute it for a quick minute here just to flavor the oil okay that's all I'm not going to let it get brown there it is nice simple easy okay into this i'm going to add some brown sugar now the garlic is getting a tip ground but that's okay okay and to that we're going to add moong ki sung-yueng pepper and that's what I want to hear I want to do that that's what I was here I'm going to cook these multicolored bell peppers until the ground on so many purposes on a high heat and then I'm going to add some papers and I'm going to add some red wine vinegar and this side it is going to be put aside okay so you see how the peppers have gotten nice and brown ok now I'm going to lower the heat to medium and I'm going to throw in some rough you shocked super that's been a little saltiness and to that the little red wine vinegar there we go No all right now I'm going to let the liquid the vinegar and the liquid from the capers reduce just a little bit for about two or three minutes here until it reduces and then I'm going to set this aside okay before we cook up the chicken one thing we need to do is we need to salt and pepper the chicken liberally on each side a little bit of salt I'm grinding coarse salt I love to use coarse salt and black pepper ok we're going to liberally season both sides okay in salt and pepper this is tellicherry black pepper from India the salt i use is a coarse ground salt from italy's coarse ground sea salt okay so i'm using a big wad of it on each side and they turn it over cooking for breasts each breast knit about six ounces or the tiny piece off when that tellicherry black pepper nice and liberal because the gorgonzola cheese off really likes the black pepper okay so now we're going to cook the chicken breast now you can't see this it's off camera but i'm taking my chicken breasts and I'm dusting them in all-purpose flour with my own special blend of poultry seasoning and it'll be in the recipe I don't buy poultry seasoning okay as a foodie as a cook okay I don't buy poultry season I make my own so I'm dipping the breast in the flour and now I'm dipping it in the egg okay coming off the egg and now I'm dipping the breast in the pistachios oh my god this looks so good all right and into the oil it goes okay now I got to do that three more time idea there we go alright so I'm putting this up on high okay don't mind the noise like i said i have a small kitchen alright I'm going to cook these breasts on each side for about two minutes here on the stovetop and then I'm going to throw them in the oven finish cooking and I'm going to make the gorgonzola cheese sauce okay i just turned the breasts and you can see that the pistachios has caramelized very nicely okay now i'm going to cook these on this side for about one more minute and in the oven they go and then i'm going to make the gorgonzola cheese sauce ok so I'm warming up about a cup of half-and-half and i'm going to add to that some gorgonzola cheese now this isn't a sauce mornay like they made a couple of weeks ago when I did pasta with eggs and anchovies this is not a sophomore named this is just a gorgonzola cheese sauce ok I'll of organ Zola okay so this is half and half and about six ounces of gorgonzola and I'm going to melt the gorgonzola into the half and half to create the sauce okay now do that a little bit of salt a little bit of black pepper creamy sauces love black pepper so however much black pepper you can you can handle this sauce will analyt for you I happen to like a lot of black pepper now I'm going to melt this cheese on a medium-high and I'm going to let this sauce reduce okay like I say you'll notice there's no flour so this is not a sauce Mornay this is just a nice creamy gorgonzola sauce so I'm going to melt this down and then I'm going to plate up the dish god it's smell so good here it's ridiculous all right now i'm also going to add some sage okay i don't have fresh sage leaves but rubbed sage powder will work just as well it adds a nice contrast to this cheese sauce okay all right the gorgonzola cheese sauce is ready to go and the chicken is cooked through in the oven so it's time to plate up oh look at that sauce delicious Oh God delicious alright guys there it is okay pistachio encrusted chicken breast with a gorgonzola cheese sauce and roasted red peppers