Chicken With Marsala, Mushrooms & Gorgonzola

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick medallions; season generously with salt and pepper.

In a 10-inch straight-sided saute 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 browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Keeping the pan on medium-high heat, add the remaining 1 Tbs. oil, Add the mushrooms, season lightly with salt, and saute, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook. stirring constantly, until fragrant, 20 to 30 seconds.

Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.

Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper if needed.

Add the chicken along with any juices and turn to coat with the sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.