Chicken Marsala with Gorgonzola

Name: Chicken Marsala with Gorgonzola
Yield: 4
Ingredients: 4 boneless skinless chicken breast halves; 3/8 tsp salt, divided; 1/4 tsp pepper; 3 Tbsp olive oil, divided; 1/2 lb baby portobello mushrooms, sliced; 2 clove garlic; 1 c marsala wine; 2/3 c heavy whipping cream; 1/2 c gorgonzola cheese, crumbled, divided; 2 Tbsp fresh parsley, minced

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By Nancy Campbell
@FamilyCookingFun

Taste of Home - this is well worth the effort. Have been told it is as good as Carabba's

Rating:

★★★★★ 1 vote5

Serves:

Ingredients

4

boneless skinless chicken breast halves
3/8 tsp

salt, divided
1/4 tsp

pepper
3 Tbsp

olive oil, divided
1/2 lb

baby portobello mushrooms, sliced
2 clove

garlic
1 c

marsala wine
2/3 c

heavy whipping cream
1/2 c

gorgonzola cheese, crumbled, divided
2 Tbsp

fresh parsley, minced
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How to Make Chicken Marsala with Gorgonzola

Step-by-Step

Sprinkle chicken with 1/4 tsp salt and pepper. 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. Remove and keep warm.
In the same skillet, saute mushroooms in remaining oil 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 remaining salt. Return to a boil; cook until slightly thickened.
Return chicken to pan; add 1/3 c cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.