chicken
Chicken with Marsala, Mushrooms & Gorgonzola
Ingredients
- 1 lb. boneless, skinless chicken breast halves (about 3)
- Kosher salt and freshly ground black pepper
- 3 Tbs。extra-virgin olive oil
- 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
- 2 large cloves garlic, minced
- 1/2 cup dry Marsala
- 1/3 cup heavy cream
- 1-1/2 oz. crumbled Gorgonzola (1/3 cup)
- 1 Tbs. chopped fresh flat-leaf parsley
Preparation
- Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.
- In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the 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 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
- Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 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 until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.
