CHICKEN MARSALA WITH GORGONZOLA

Chicken Marsala with Gorgonzola image

Provided by Nancy Campbell

Categories Chicken

Number Of Ingredients 10

4 boneless skinless chicken breast halves
3/8 tsp salt, divided
1/4 tsp pepper
3 Tbsp olive oil, divided
1/2 lb baby portobello mushrooms, sliced
2 clove garlic
1 c marsala wine
2/3 c heavy whipping cream
1/2 c gorgonzola cheese, crumbled, divided
2 Tbsp fresh parsley, minced

Steps:

1. Sprinkle chicken with 1/4 tsp salt and pepper. 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. Remove and keep warm.
2. In the same skillet, saute mushroooms 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.
4. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
5. Return chicken to pan; add 1/3 c cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.