“I found this recipe in the February/March issue of Taste of Home. My husband swears that he doesn't like mushrooms but I think this recipe made him change his mind!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chicken with 1/4 tsp salt and pepper.
  2. In a skillet, cook chicken in 2 Tbsp oil over Medium heat for 6-8 minutes on each side or until a thermometer reads 170 degrees F. Remove and keep warm.
  3. In the same skillet, saute mushrooms in remaining oil until tender.
  4. Add garlic and cook 1 minute longer.
  5. Add wine, stirring to loosen browned bits from the pan. Bring to a boil and cook until liquid is reduced by a third.
  6. Stir in cream and remaining salt. Return to a boil and cook until slightly thickened.
  7. Return chicken to the pan.
  8. Add 1/3 cup gorgonzola and cook until cheese is melted.
  9. Sprinkle with remaining cheese and garnish with parsley.

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