Chicken Marsala With Gorgonzola

• 4 boneless skinless chicken breast halves (6 oz each)
• 14 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons olive oil, divided
• 12 lb baby portabella mushroom, sliced
• 2 garlic cloves, minced
• 1 cup marsala wine
• 23 cup heavy whipping cream
• 18 teaspoon salt
• 12 cup gorgonzola, crumbled and divided
• 2 tablespoons fresh parsley, minced

1. Sprinkle chicken with 1/4 tsp salt and pepper.
2. In a skillet, cook chicken in 2 Tbsp oil over Medium heat for 6-8 minutes on each side or until a thermometer reads 170 degrees F. Remove and keep warm.
3. In the same skillet, saute mushrooms in remaining oil until tender.
4. Add garlic and cook 1 minute longer.
5. Add wine, stirring to loosen browned bits from the pan.
6. Bring to a boil and cook until liquid is reduced by a third.
7. Stir in cream and remaining salt.
8. Return to a boil and cook until slightly thickened.
9. Return chicken to the pan.
10. Add 1/3 cup gorgonzola and cook until cheese is melted.
11. Sprinkle with remaining cheese and garnish with parsley.

chicken breast halves, salt, pepper, olive oil, baby portabella mushroom, garlic, marsala wine, heavy whipping cream, salt, gorgonzola, fresh parsley

Taken from www.food.com/recipe/chicken-marsala-with-gorgonzola-476558 (may not work)