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cooking class with Chef Jamie Gwen

Chicken with Marsala, Mushrooms and Gorgonzola

If you can't find Gorgonzola - a fine blue-veined Italian cheese made
from cow's milk - use Roquefort or Stilton or the best blue cheese you can find.

Yield: 6 Servings

Ingredients:

6 boneless skinless chicken breasts,cut in half
Salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil
3 cups cremini or white button mushrooms, sliced
2 large garlic cloves, minced
1/2 cup dry Marsala wine
1/3 cup heavy whipping cream
1/2 cup crumbled gorgonzola cheese
1/4 cup chopped fresh parsley

Directions:

Season the chicken generously with salt and pepper.
In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat.
Sauté the chicken in batches, turning once, until golden brown and just cooked through, about 3 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
Return the pan to high heat and add the remaining 2 tablespoons of olive oil to the pan. Add the mushrooms and sauté until golden (before adding the salt!), about 4 minutes. Once the mushrooms are caramelized, season with salt and pepper. Reduce the heat to medium, add the garlic, and sauté one minute more.
Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom of the pan. Simmer until the Marsala is reduced slightly, about 2 minute.
Stir in the cream and simmer until the sauce thickens slightly, about 3 minutes.
Add two-thirds of the Gorgonzola cheese and stir until melted. Taste the sauce and adjust the seasoning.
Add the chicken to the sauce, along with any juices from the holding plate, and coat well. Serve from a chafing dish or warmer, garnished with the remaining Gorgonzola cheese and parsley.