Chicken Marsala With Gorgonzola

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.