Chicken Marsala With Gorgonzola

Submitted by PSU_Lioness

"I found this recipe in the February/March issue of Taste of Home. My husband swears that he doesn't like mushrooms but I think this recipe made him change his mind!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves (6 oz each)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1⁄2 lb baby portabella mushroom, sliced
• 2 garlic cloves, minced
• 1 cup marsala wine
• 2⁄3 cup heavy whipping cream
• 1⁄8 teaspoon salt
• 1⁄2 cup gorgonzola, crumbled and divided
• 2 tablespoons fresh parsley, minced

directions

1. Sprinkle chicken with 1/4 tsp salt and pepper.
2. In a skillet, cook chicken in 2 Tbsp oil over Medium heat for 6-8 minutes on each side or until a thermometer reads 170 degrees F. Remove and keep warm.
3. In the same skillet, saute mushrooms in remaining oil until tender.
4. Add garlic and cook 1 minute longer.
5. Add wine, stirring to loosen browned bits from the pan. Bring to a boil and cook until liquid is reduced by a third.
6. Stir in cream and remaining salt. Return to a boil and cook until slightly thickened.
7. Return chicken to the pan.
8. Add 1/3 cup gorgonzola and cook until cheese is melted.
9. Sprinkle with remaining cheese and garnish with parsley.