chicken breasts with walnuts and gorgonzola

4 boneless skinless chicken breast halves
salt and pepper to taste
2 tablespoon butter
1 tablespoon olive oil
1/2 cup Swanson low sodium chicken broth
1/4 cup heavy cream
1/4 cup Gorgonzola cheese crumbled
1/2 cup  coarsely chopped walnuts
2 tablespoons chopped fresh basil


pounds chicken breasts to 1/4 inch thickness season chicken with salt and pepper  in a large skillet melt butter and olive oil over medium heat  add chicken and cook chicken 4 minutes turn over and cook for 4 more minutes or until chicken turns all white no pink   remove to a platter cover with foil
 keep warm

add stock to pan boil over high heat one minute  add cream and blue cheese stirring until the cheese melts and the sauce is smooth   remove from heat pour the sauce over the chicken garnish with walnuts and basil serve over egg fettuccine  or egg noodles  and sauteed  spinach