Chicken with Marsala, Mushrooms & Gorgonzola - Recipe - FineCooking
"There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do...."
INGREDIENTS
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1 lb. boneless, skinless chicken breast halves (about 3)
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Kosher salt and freshly ground black pepper
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3 Tbs. extra-virgin olive oil
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6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
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2 large cloves garlic, minced
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1/2 cup dry Marsala
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1/3 cup heavy cream
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1-1/2 oz. crumbled Gorgonzola (1/3 cup)
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1 Tbs. chopped fresh flat-leaf parsley
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