chicken with marsala, mushrooms and gorgonzola

How To Make chicken with marsala, mushrooms and gorgonzola

• 1

  Season chicken generously with salt and pepper.
• 2

  In a 10 inch straight sided saute pan, heat 2 tbsps. oil over medium high heat; saute half of the chicken, turning once until lightly browned and barely cooked through-about 2 to 3 minutes per side. Transfer 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 tbsp. oil. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned-3-4 minutes. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
• 4

  Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2-3 minutes/ Stir in cream and simmer until thickened slightly-2-3 minutes. Add 2/3 rds of the Gorgonzola and stir until melted-1-2 minutes.
• 5

  Taste sauce and adjust seasoning. Add chicken along with any accumulated juices and turn to coat with sauce.
• 6

  Serve immediately, sprinkled with remaining cheese and parsley.
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