Chicken with Marsala, Mushrooms & Gorgonzola
1 pound boneless, skinless chicken breast halves (about 3)
Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces cremini or white mushrooms, sliced 1/8-inch thick (2 1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
2 ounces crumbled Gorgonzola (1/3 cup)
1 tablespoon chopped fresh flat-leaf parsley
In a 10-inch straight-sided sauté pan, heat 2 tablespoons of the oil over medium-high heat until it shimmers. Add half of the chicken, flipping once, until lightly browned and just barely cooked through, about 1 to 2 minutes per side. Transfer cooked chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
Return pan to medium high heat and add the remaining 1 tablespoon oil. Add mushrooms, season and sauté stirring with a wooden spoon until softened and well browned, 3 to 4 minutes. Reduce heat to medium, add garlic and cook stirring for 30 seconds. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced, about 2 minutes. Stir in cream and simmer until thickened slightly, 2 to 3 minutes. Add 2/3 of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste sauce and adjust seasoning. Add chicken along with any accumulated juices and turn to coat with sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.
Great served over pasta or with rice.
Source of recipe: Fine Cooking #63