Creamy Chicken Marsala

I got my wish.

I was craving Chicken Marsala (with a side of pasta) and found this recipe in Taste of Home magazine. Although their recipe includes Gorgonzola cheese, I omitted that step because I was afraid the pungent cheese would interrupt or, take over, the flavors of the marsala and mushrooms.

There are so many places for gorgonzola, just not here.

This recipe is a creamier version, with a lighter colored sauce. I had to make several adjustments to the recipe and was extremely thrilled with the result.

Here's my version, adapted from this recipe: http://www.tasteofhome.com/recipes/Chicken-Marsala-with-Gorgonzola

                                      "Come to Mamaaa..... "

Ingredients- Serves 4

3 skinless, boneless chicken breasts
All purpose flour for dredging
2- 8 oz. pkgs of mushrooms sliced (button or baby portabella-I used button)
3 T. butter, divided
2 garlic cloves-minced
1 c. Marsala wine
1/3 c. heavy whipping cream
2 T minced fresh parsley, divided
Salt and pepper to taste

Cut chicken breasts into thirds, season with salt and pepper and pound individual pieces with meat mallet (evenly) until 1/4 to 1/2 inch thickness. Dredge pieces of chicken in flour and tap off extra flour.
Heat in a large skillet 2 T. of the butter (I added a drizzle of EVOO as well) and saute chicken over medium heat until lightly golden brown. Repeat the saute with remaining chicken and transfer to a plate to rest.
Once chicken is completed and resting on a plate add remaining 1 T. butter to same skillet and saute mushrooms until tender and juices have released. Add minced garlic and cook for 1 minute.
Add marsala wine and bring to a gentle boil and cook until liquid is reduced by half. This took me a good 10-12 minutes.
Once liquid is reduced by half, add the cream and return to a gentle boil for 5 minutes, the sauce will start to thicken up a bit.
Return the chicken medallions to the skillet and simmer for 5 minutes.
Taste the sauce, does it need a touch of salt or pepper?
Add 1 T. chopped parsley to sauce and stir. Garnish dish with remaining 1 T. parsley and enjoy!

Note: I HAVE to have pasta with this dish. One suggestion is angel hair with a simple, chunky tomato sauce. I saute 3-4 minced garlic cloves in EVOO, add a pinch of hot pepper flakes, then add 2- 14 oz. cans of diced tomatoes and simmer over medium heat for 15 minutes. Add chopped fresh basil at the end of cooking and stir. Boil 1/2 lb. of dried pasta as directed and use tongs to incorporate sauce. Garnish pasta with extra basil and Parmesan.