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4 servings
Serve this creamy delight over mini penne pasta. Add a green salad and supper is ready.
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4 boneless, skinless chicken breasts
salt and white pepper
45 ml (3 tablespoons) olive oil
500 gm button mushrooms, wiped clean and cut into thick slices
3 garlic cloves, minced
125 ml (1/2 cup) Marsala or dry sherry
125 ml (1/2 cup) cream
30 ml (2 tablespoons) blue cheese
2,5 ml (1/2 teaspoon) sugar
30 ml (2 tablespoons) fresh parsley, finely chopped
cooked mini penne or any other pasta shape to serve
1. Cut the chicken breast on an angle into 1 cm thick slices. Season lightly with salt and white pepper. Heat 2 tablespoons of the olive oil in a large frying pan and cook the chicken in batches over medium high heat, flipping once, until lightly browned and barely cooked. (1 to 2 minutes per side.) Transfer the chicken to a dish and set aside.
2. Return the frying pan to medium heat and add the remaining olive oil. Cook the mushrooms, stirring from time to time, until softened and nicely browned. Reduce the heat and add the garlic. Cook for 30 seconds. Pour in the Marsala or dry sherry and scrape the bottom of the pan to loosen all the brown bits. Simmer until the Marsala has reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, about 3 minutes. Add the blue cheese and the half a teaspoon of sugar. Stir until the cheese is melted. Correct the seasoning.
3. Add the chicken and all the juices to the mushroom sauce. Heat through and turn to coat the chicken. Serve at once over the pasta. Scatter with finely chopped parsley.
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