Chicken Marsala with Gorgonzola Cheese

Prep:  10 Minutes    Cook:  30 Minutes

Yields:  4 Servings

Ingredients:

*8 Boneless Skinless Chicken Tenders

1/4 teaspoon & 1/8 teaspoon Salt (divided)

1/2 teaspoon Pepper

2 tablespoons + 1 tablespoon Olive Oil (divided)

1/2 pound sliced Baby Portobello Mushrooms

2 tablespoons minced Garlic

1 cup Marsala Wine

2/3 cup Heavy Whipping Cream

*1/3 cup + 1/4 cup crumbled Gorgonzola Cheese (divided)

2 tablespoons minced fresh Parsley

Additional Items Needed: 

Large Skillet

Meat Thermometer (optional)

Plate

Lets Get Started!

• Sprinkle Chicken with 1/4 teaspoon of Salt & Pepper.

• In a large skillet, cook Chicken in 2 tablespoons of Olive Oil over medium heat for 6-8 minutes on each side (or until thermometer reaches 170 degrees).
• Remove chicken to a plate on the stove to keep warm.
• In the same skillet, saute Mushrooms in 1 tablespoon of Olive Oil until tender.
• Add Garlic and cook 1 minute longer.

• Add Marsala Wine, stirring to loosen browned bits from the skillet.
• Bring to a boil.
• Cook until liquid is reduced by a third of original. (around 3 minutes)
• Stir in Cream & 1/8 teaspoon of Salt.
• Return to a boil & cook until slightly thickened.
• Return the Chicken to the skillet & add 1/3 cup of Gorgonzola Cheese.
• Cook until Cheese is melted.
• Sprinkle with 1/4 cup of Gorgonzola Cheese & fresh Parsley.   

* Can substitute 4 Boneless Skinless Chicken Breasts and any type of tart Cheese. 

My favorite quick and easy weeknight dinner fix! 

dévorer!