Chicken with Marsala, Mushrooms and Gorgonzola recipe (Poultry)
Trim the chicken, removing the tenders, and slice on an angle; season generously with salt and pepper.
In a 10-inch sautÃ© pan, heat 2 Tbs. of the oil over medium-high heat. Add half of the chicken and cook, flipping once about 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken.
Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sautÃ©, stirring with a wooden spoon about 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly about 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer about 3 minutes. Add two-thirds of the Gorgonzola and stir 2 minutes. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.
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