It's no surprise that with a husband deployed you are bound to have ups and downs throughout the year, and some days are worst than others. One thing that I can always come back to and count on to de-stress from life is cooking. When husby and I started dating I was a terrible cook, and I mean terrible, but he always ate whatever I was attempting to make. I made a mess, and he ate it, I tried a new recipe, and he ate it, I got better, and he ate it. He is just so amazing and supportive that way.
So what is a girl to do after a long struggling week with her husby's on the other side of the world... cook his favorite dish.
There is something about making his favorite dish just as if he were home with me that makes me not feel so far apart from him.

It was love at first bite.
Ingredients
1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbs garlic olive oil
6 oz cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/4 dry white wine
1/3 cup heavy cream
1-1/2 oz crumbled Gorgonzola (1/3 cup)
1 tbs chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tbs garlic olive oil
6 oz cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/4 dry white wine
1/3 cup heavy cream
1-1/2 oz crumbled Gorgonzola (1/3 cup)
1 tbs chopped fresh rosemary
Trim the chicken and slice down the middle for two thinner patties; season with salt and pepper.
In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. The garlic oil add such a robust flavor to the chicken and makes the house smell delicious.
Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and white wine and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed.
Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately by itself or over a bed of pasta, sprinkled with the remaining cheese and garnish with fresh rosemary.
Photos by A Healthy Jalapeno
Recipe adopted by Fine Cooking
Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and white wine and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed.
Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately by itself or over a bed of pasta, sprinkled with the remaining cheese and garnish with fresh rosemary.
Photos by A Healthy Jalapeno
Recipe adopted by Fine Cooking





