Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I adopted this recipe after its original poster, Mean Chef, departed the site. His comments: Great served over pasta or with rice. Recipe from Fine Cooking . Ingredients:
1 lb boneless skinless chicken breast |
kosher salt |
pepper |
3 tablespoons olive oil |
6 ounces cremini mushrooms (2 1/4 cups) or 6 ounces white mushrooms, sliced 1/8 inch thick (2 1/4 cups) |
2 garlic cloves, minced |
1/2 cup dry marsala |
1/3 cup heavy cream |
2 ounces crumbled gorgonzola |
2 tablespoons chopped italian parsley |
Directions:
1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked 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 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.
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