Chicken Marsala with Gorgonzola |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves (6 oz each) |
1/4 teaspoon(s) plus 1/8 tsp salt, divided |
1/4 teaspoon(s) pepper |
3 tablespoon(s) olive oil, divided |
1/2 pound(s) sliced baby portobella mushrooms |
2 clove(s) garlic minced |
1 cup(s) marsala wine |
2/3 cup(s) heavy whipping cream |
1/2 cup(s) crumbled gorgonzola cheese, divided |
2 tablespoon(s) minced fresh parsley |
Directions:
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 degrees. Remove and keep warm.
2. In the same skillet sauté mushrooms in remaining oil until tender. Add garlic; cook one minute longer.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
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