Mean Chef'S Chicken With Marsala, Mushrooms And Gorgonzola

• 1 lb boneless skinless chicken breast
• 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

1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. 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.
3. Return pan to medium high heat and add remaining 1 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.

chicken breast, kosher salt, pepper, olive oil, cremini mushrooms, garlic, marsala, heavy cream, gorgonzola, italian parsley

Taken from www.food.com/recipe/mean-chefs-chicken-with-marsala-mushrooms-and-gorgonzola-81675 (may not work)