Ingredients:
1 lb boneless skinless chicken breasts
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms (2 1/4 cups) or 6 ounces white mushrooms, sliced 1/8 inch thick ( 2 1/4 cups)
2 garlic cloves, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley
Directions:
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.
Servings: 2-3
Time preparation: 20 min.
Time total: 40 min.