2-3 servings
40 min 20 min prep
1 lb boneless skinless chicken breasts
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms or white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
2 cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley
Slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
Return pan to medium high heat and add remaining 1 TBL oil.
Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 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- 2-3 minutes.
Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
Taste sauce and adjust seasoning.
Add chicken along with any accumulated juices and turn to coat with sauce.
Serve immediately, sprinkled with remaining cheese and parsley.
40 min 20 min prep
1 lb boneless skinless chicken breasts
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms or white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
2 cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley
Slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
Return pan to medium high heat and add remaining 1 TBL oil.
Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 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- 2-3 minutes.
Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
Taste sauce and adjust seasoning.
Add chicken along with any accumulated juices and turn to coat with sauce.
Serve immediately, sprinkled with remaining cheese and parsley.
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