Chicken Marsala With Gorgonzola

• 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 parsley

1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165u0b0. Remove and keep warm.
2. In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
3. 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.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

chicken breast halves, salt, pepper, olive oil, baby portobello mushrooms, garlic, marsala wine, heavy whipping cream, gorgonzola cheese, parsley

Taken from www.tasteofhome.com/recipes/chicken-marsala-with-gorgonzola/ (may not work)