Chicken Marsala with Gorgonzola
By
Nancy Campbell
@FamilyCookingFun
1
Taste of Home - this is well worth the effort. Have been told it is as good as Carabba's
Rating:
★★★★★ 1 vote5
Serves:
4
Ingredients
-
4boneless skinless chicken breast halves
-
3/8 tspsalt, divided
-
1/4 tsppepper
-
3 Tbspolive oil, divided
-
1/2 lbbaby portobello mushrooms, sliced
-
2 clovegarlic
-
1 cmarsala wine
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2/3 cheavy whipping cream
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1/2 cgorgonzola cheese, crumbled, divided
-
2 Tbspfresh parsley, minced
How to Make Chicken Marsala with Gorgonzola
- 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.
About Chicken Marsala with Gorgonzola
Course/Dish: Chicken
