Chicken Marsala Yield: 4 servings
4- 6 oz. portions of boneless, skinless chicken breasts or thighs
¼ tsp each: salt and pepper
2 Tble olive oil
½ lb. baby portobella mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
2/3 cup whipping cream or half and half
½ cup crumbled blue cheese, divided
1.) Sprinkle the chicken with salt and pepper. In a hot skillet, cook the chicken in the olive oil until it is 170*. This should take about 15-20 minutes. Once cooked through, remove to a plate and keep warm.
2.) In the same skillet, sauté the mushrooms and garlic. Add a bit more olive oil if you need to. Stir in the wine, scrapping up the bits that are stuck to the bottom of the pan. Let cook until the wine is reduced by a third. Stir in the cream. And let cook until thickened.
3.) Return the chicken to the pan and add half the cheese. Let the chicken heat up and cheese melt into the sauce. Serve over noodles and sprinkle with the remaining cheese.