CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Chicken with Marsala, Mushrooms and Gorgonzola image

Provided by Anita Hoffman

Categories Chicken

Time 40m

Number Of Ingredients 10

1- 1-1/2 lb thinly sliced boneless, skinless chicken breast
kosher salt
pepper
3 Tbsp olive oil
2-1/4 c mushrooms, sliced 1/8 inch thick
2 garlic cloves, minced
1/2 c dry marsala wine
1/3 c heavy cream
2 oz crumbled gorgonzola
2 Tbsp chopped italian parsley

Steps:

1. Season chicken generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 tbsps. oil over medium high heat; saute half of the chicken, turning once until lightly browned and barely cooked through-about 2 to 3 minutes per side. Transfer 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 tbsp. oil. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned-3-4 minutes. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
4. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2-3 minutes/ Stir in cream and simmer until thickened slightly-2-3 minutes. Add 2/3 rds of the Gorgonzola and stir until melted-1-2 minutes.
5. Taste sauce and adjust seasoning. Add chicken along with any accumulated juices and turn to coat with sauce.
6. Serve immediately, sprinkled with remaining cheese and parsley.