Chicken with Marsala, Mushrooms & Gorgonzola

Ingredients

• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 2 large cloves garlic, minced
• ½ cup dry Marsala
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 lb. boneless, skinless chicken breast halves (about 3)
• 1-½ oz. crumbled Gorgonzola (¹/₃ cup)
• + 2 more ingredients
• • 6 oz. cremini or white mushrooms, sliced ¹/₈ inch thick (about 2-¼ cups)
  • ¹/₃ cup heavy cream

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 ...

View full recipe at Fine Cooking