Chicken with Marsala, Mushrooms & Gorgonzola

1 lb. boneless chicken breast

Kosher salt and freshly ground pepper

3 T. EVOO

6 oz. crimini or white mushrooms, sliced

2 large cloves garlic, minced

½ c. dry Marsala

1/3 c. heavy cream

1/3 c. crumbled Gorgonzola

1 T. chopped fresh flat-leaf parsley

Directions:

Trim the chicken, removing the tenders.

Slice into ¾-inch thick medallions.

Season with salt and pepper.

In a 10-inch skillet, heat 2 t. oil over medium-high heat until it shimmers.

Add half of the chicken and cook flipping once, until lightly browned and just barely cooked through, 1-2 minutes per side.

Transfer the chicken to a plate.

Repeat with remaining chicken.

Cover with foil to keep warm.

Keeping the pan on medium-high heat, add the remaining oil.

Add the mushrooms, season with salt and sauté, stirring with a wooden spoon until softened and browned, 3-4 minutes.

Reduce the heat to medium, add the garlic.

Cook, stirring constantly, until fragrant, 20-30 seconds.

Add the Marsala and scrape the pan with the spoon to loosen any browned bits.

Simmer until the Marsala is slightly, about 2 minutes.

Stir in the cream and simmer until thickened slightly, about 2 minutes.

Add 2/3 if the cheese and stir until melted, 1-2 minutes.

Taste the sauce and add salt and pepper if needed.

Add the chicken and any juices and turn to coat with the sauce.

Serve immediately.

Sprinkle with remaining cheese and parsley.

Yield: 2-3