Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken with Marsala, Mushrooms & Gorgonzola

Scott Phillips

Servings: 2-3

There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do.

Ingredients

  • 1 lb. boneless, skinless chicken breast halves (about 3)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin 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
  • 1/3 cup heavy cream
  • 1-1/2 oz. crumbled Gorgonzola (1/3 cup)
  • 1 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on three servings
      Calories (kcal) : 510
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 130
      Sodium (mg): 760
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 36

Preparation

  • Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously 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. 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 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 immediatly, sprinkled with the remaining cheese and the parsley.

Start this meal with a crisp and creamy Celery, Fennel, and Black Olive Salad with Parmigiano Dressing.

Think Italian with this dish. Go for a young, fruity, high-acid red wine, such as a dolcetto, a Barbera, or a Sangiovese that’s not Chianti.  —Tim Gaiser

Reviews

Rate or Review

Reviews

  • Elke14 | 02/20/2017

    So good and easy! A keeper for sure. I doubled the sauce after reading the other reviews and thought afterwards that I could have tripled it. But I'm a sauce lover.

  • lyricman | 11/01/2015

    good, fast and you can edit at will; add onion and more cheese.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks