Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  lb boneless skinless chicken breast
•  kosher salt
•  pepper
• 3  tablespoons olive oil
• 6  ounces cremini mushrooms (2 1/4 cups) or 6  ounces white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
• 2  garlic cloves, minced
• 1⁄2 cup dry marsala
• 1⁄3 cup heavy cream
• 2  ounces  crumbled gorgonzola
• 2  tablespoons  chopped Italian parsley

Directions

1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
3. Return pan to medium high heat and add remaining 1 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.