Chicken Marsala with Gorgonzola

YUMOLA!!!!!:

4 boneless skinless chicken breasts (or thighs*)
1/4 t. plus 1/8 t. sea salt*, divided
1/4 t. freshly ground pepper*
3 T EVOO, divided
1/2 lb. sliced baby portobellos (crimini) mushrooms
2 cloves of garlic, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 T minced fresh parsley

Sprinkle chicken with 1/4 t. salt and pepper. In a skillet, cook chicken in 2 T. oil over medium heat for 6-8 mins. on each side. Remove and keep warm. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook one min. longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. Return chicken to pan and top with 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Serve with fresh rosemary/garlic salt roasted red potato wedges, and steamed broccoli with a lemon/mustard/butter sauce. Voila!!

"As positive speech patterns replace your negative ones, the increase in your Joy will amaze you".

Happy Sunday!

Love,

MM