chicken marsala with gorgonzola

Name: Chicken Marsala with Gorgonzola
Yield: 4
Ingredients: 4 - boneless skinless chicken breast halves; 3/8 teaspoon(s) salt, divided; 1/4 teaspoon(s) pepper; 3 tablespoon(s) olive oil, divided; 1/2 pound(s) baby portobello mushrooms, sliced; 2 clove(s) garlic; 1 cup(s) marsala wine; 2/3 cup(s) heavy whipping cream; 1/2 cup(s) gorgonzola cheese, crumbled, divided; 2 tablespoon(s) fresh parsley, minced

(1 RATING)

25 Pinches

Nancy Campbell

Talladega, AL

Updated on Aug 25, 2012

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

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yield 4 serving(s)

Ingredients

4 - boneless skinless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound baby portobello mushrooms, sliced
2 cloves garlic
1 cup marsala wine
2/3 cup heavy whipping cream
1/2 cup gorgonzola cheese, crumbled, divided
2 tablespoons fresh parsley, minced

How To Make chicken marsala with gorgonzola

Step 1

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.

Step 2

In the same skillet, saute mushroooms in remaining oil until tender. Add garlic; cook 1 minute longer.
Step 3

Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
Step 4

Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
Step 5

Return chicken to pan; add 1/3 c cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
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