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Gorgonzola Marsala Chicken

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breast about 1 1/2 pounds total
  • Salt and Pepper
  • 2 Tbsp olive oil
  • 1-2 Tbsp of butter or additional olive oil
  • 8 oz sliced baby portobello mushrooms white mushrooms work fine too
  • 3-4 garlic cloves minced
  • 1 small onion chopped (optional but good)
  • 1 cup Marsala wine
  • 2/3 cup heavy whipping cream
  • 1/2 cup crumbled Gorgonzola cheese divided (add more to taste at end)
  • 2 Tbsp minced fresh parsley optional for garnish

Instructions
 

  • Season chicken well with salt and pepper on both sides
  • In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and cover with foil keep warm.
  • In the same skillet, add butter (or additional oil), mushrooms and onions (if using) and saute until tender.
  • Add garlic; cook 1 minute longer.
  • 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 about another 1/4 tsp of salt. Return to a boil; cook until slightly thickened. Add 1/3 cup cheese and cook until cheese is melted. (you can recheck for seasoning at this time and adjust salt and pepper level of sauce)
  • Return chicken to pan. Sprinkle remaining cheese on top and garnish with fresh parsley.

Notes

Adapted from Taste of Home March 2012