Chicken Marsala with Gorgonzola

Chicken Marsala with Gorgonzola
Recipe by Jill Anderson

Ingredients:

4 boneless, skinless chicken breast halves
1/2 teaspoon + 1/8 teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
2 large portobello mushrooms, diced
2 garlic cloves, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

Directions:

Pound chicken breast halves to 1/2-inch thickness.

Sprinkle the chicken with 1/4 teaspoon salt and black pepper.

In a skillet, cook the chicken in 2 tablespoons olive oil over medium-heat for 6 to 8 minutes on each side, or until a thermometer reads 170 degrees.  Remove chicken and keep warm.

In the same skillet, saute the sliced mushrooms until tender with the remaining olive oil.

Add the minced garlic and cook for 1 minute.  Add the Marsala wine, and stir to loosen browned bits from the pan.  Bring to a boil and cook until liquid is reduced by a third.

Stir in the heavy whipping cream and remaining salt.  Return to a boil and cook until slightly thickened.

Return the chicken to the pan, and add 1/3 cup Gorgonzola cheese.  Cook until the cheese has melted.  Sprinkle with the remaining Gorgonzola cheese.

Garnish with parsley.