Chicken With Marsala, Mushrooms And Gorgonzola

• 1 lb boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 3 T extra virgin olive oil
• 6 oz mushrooms, sliced
• 2 large cloves garlic,minced
• 1/2 C Marsala wine
• 1/3 C heavy cream
• 1/3 C crumbled Gorgonzola cheese
• 1 T chopped Italian (flat leaf) parsley

1. Trim the chicken and slice on an angle 3/4" thick medallions. Season generously with salt and pepper. In a large saute pan, heat 2T of the olive oil over high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through. Transfer to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
2. Keeping the heat on the pan on high, add the remaining 1T olive oil. Add the mushrooms, lightly season with salt, and saute, stirring until softened and well browned, 3 to 4 minutes.
3. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, about one minute, Pour in the Marsala and scrape the pan to loosen any browned bits; simmer until the Marsala is reduced slightly, about two minutes. Add two-thirds of the gorgonzola and stir until melted, one to two minutes.
4. Add the chicken and stir to coat. Serve immediately, topping with the reserved cheese and the chopped parsley.

chicken breasts, kosher salt, t, mushrooms, garlic, marsala wine, heavy cream, gorgonzola cheese, t

Taken from www.epicurious.com/recipes/member/views/chicken-with-marsala-mushrooms-and-gorgonzola-1276076 (may not work)