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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My husband swears that he doesn't like mushrooms but I think this recipe made him change his mind. 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.
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