Chicken Marsala with Gorgonzola

By ezunich

Ingredients

• 4 boneless skinless chicken breast halves (6 oz. each)
• 1/4 tsp plus 1/8 tsp salt, divided
• 1/4 tsp pepper
• 3 tbs olive oil, divided
• 1/2 lb. sliced baby portobello mushrooms
• 2 garlic cloves, minced
• 1 cup Marsala wine
• 2/3 cup heavy whipping cream
• 1/2 cup crumbled Gorgonzola cheese, divided
• 2 tbs minced fresh parsley

Preparation

Step 1

1. Sprinkle chicken with 1/4 tsp. salt and pepper. In a skillet, cook chicken in 2 tbs
oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

2. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; Cook 1 minute longer.

3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; Cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; Cook until slightly thickened.

4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.