| Cuisine: Italian | Type: Main Course | Serves: 4 |
|
Source:
|
Taste of Home, Easy Weeknight Dinners |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
The cheese in this recipe is optional. But, Marsala wine and Gorgonzola cheese pair so well together that we highly recommend using it. We tend to use chicken tenders for this recipe. When a chicken tender is lightly pounded, it is just the right size and shape. Two pieces makes a nice serving for one person. Marsala wine comes in two varieties, dry and sweet. You want to use sweet for desserts, like a tiramisu, but use the dry variety for cooking. |
|
Serving Suggestions:
|
|
Ingredients:
|
4 boneless, skinless chicken breasts or 8-10 chicken tenders pounded to flatten some Kosher salt and freshly ground black pepper 2-3 tbs. olive oil 1/2 pound cremini mushrooms, cleaned and sliced 1-2 garlic cloves, minced (to taste) 1 cup dry Marsala wine 2/3 cup whipping cream 1/2 cup Gorgonzola cheese, crumbled (divided) 2 tbs. minced fresh Italian parsley |
|
Instructions:
|
1. Sprinkle the chicken pieces with salt and pepper. In a large skillet, cook the chicken in 2 tablespoons olive oil over medium heat, 6-8 minutes on each side. They should be cooked through so strive for 160° F or more at the center. Remove and keep warm. 2. In the same skillet, sauté the mushrooms (add a little oil if needed) until tender and starting to brown. Add the garlic and cook, stirring, 1 minute. 3. Add the wine and deglaze the pan, scraping up any brown bits. Bring to a boil and cook until the liquid is reduced by a third. Stir in the cream and taste for salt. Return to a boil and cook until slightly thickened. 4. Return the chicken to the pan and add 1/3 cup of the crumbled cheese. Cook until the cheese is melted and incorporated in the sauce and the chicken has been reheated. 5. Serve sprinkled with the remaining cheese and garnished with parsley. |
|
Related recipes:
|
None |
2021-04-11