I am sorry for the long disappearance, but I have been very busy at work and it has been overwhelming me. But I hope that things are smoothing out now and that I can update here more often.
This recipe I am posting is just perfect for when you are feeling overwhelmed. It is an indulgent treat with yummy cream and cheese.
I honestly have no idea what magazine I clipped this out of, but I am guessing it was NOT Cooking Light.
You will need some chicken breasts (I only used 1 whole breast), crimini or white mushrooms, cream, marsala wine, parsley, garlic and some gorgonzola cheese. All of those ingredients make me very happy.
Chop up the parsley and the garlic.
Slice up the mushrooms.
Measure out your cheese.
Measure out the cream and the wine. Use a decent Marsala, but don't get too crazy.
Slice the chicken into 3/4 inch thick medallions. I did a pretty terrible job at this and it all still turned out totally fine. Season it with some salt and pepper.
Get the oil in the pan on medium high heat until the pan is HOT! Get the chicken in there and cook it for 1-2 minutes on each side, then get it the heck out of there!
Cover it up if you want, I didn't bother.
Add in some more oil and get the mushrooms in there. Season them with a little bit of salt and cook for 3-4 minutes.
Reduce the heat to medium and drop in the garlic and stir for about 30 seconds.
Add in the Marsala wine and scrape all the tasty bits off the bottom of the pan. Let this bubble away for about 2 minutes.
Add in the cream and let that cook for another 2-3 minutes. Stir in most of the gorgonzola and get it melted.
Get the chicken back in and let it heat back up. Give it a quick stir and you are ready to serve.
Add the remaining cheese on the top with the parsley and you are ready to eat. I cannot even explain to you how tasty this was. The fact that I wanted to drink the sauce is probably evidence of how much I liked it. This meal is not that hard at all and is a great reward after a hard week at work.