We live near the Faribault, Minnesota caves that are used to age the lovely Amableu Gorgonzola cheese. Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. —Jill Anderson, Sleepy Eye, Minnesota
- 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
- 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 165°. Remove and keep warm.
- In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
- 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.
- Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.
Originally published as Chicken Marsala with Gorgonzola in Taste of Home February/March 2012, p34
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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