Ingredients for 4 servings:
1. 4 boneless skinless chicken breast halves (6 oz each)
2. 1/4 teaspoon salt
3. 1/4 teaspoon pepper
4. 3 tablespoons olive oil, divided
5. 1/2 lb baby portabella mushroom, sliced
6. 2 garlic cloves, minced
7. 1 cup marsala wine
8. 2/3 cup heavy whipping cream
9. 1/8 teaspoon salt
10. 1/2 cup gorgonzola, crumbled and divided
11. 2 tablespoons fresh parsley, minced

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.

Enjoy your meal!