Chicken Marsala with Gorgonzola

From TOH



We live near the Faribault, Minn., caves that are used to age the lovely Amableu Gorgonzola cheese. Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party.
Prep: 10 min. Cook: 30 min.
Yield: 4 Servings

10 30 40
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
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 parsley10 30 40

Directions
Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.







Nutritional Facts 1 serving equals 514 calories, 33 g fat (15 g saturated fat), 161 mg cholesterol, 514 mg sodium, 8 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Chicken Marsala with Gorgonzola in Taste of Home February/March 2012, p34