Chicken Marsala with Gorgonzola

Photo by Kay P.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless skinless chicken breast halves (6 ounces each)

  • 1/4

    teaspoon plus 1/8 teaspoon salt, divided

  • 1/4

    teaspoon pepper

  • 3

    tablespoons olive oil, divided

  • 1/2

    pound 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

    tablespoons minced fresh parsley

Directions

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute longer. 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. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

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