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Chicken with Marsala, Mushrooms & Gorgonzola

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Serves 2-3

  • To learn more, read:
    Chicken in a Flash
  • by Jennifer Armentrout from Fine Cooking
    Issue 63

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.

  • 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

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

Chicken with Marsala, Mushrooms & Gorgonzola Recipe

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.

Serving Suggestions

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

Drink Suggestions

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

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

Photo: Scott Phillips

This was a great recipe. Reading the reviews I knew I would want to make extra sauce. Rather than double the sauce I made 1-½ the amount and it was perfect. I added asparagus and a medium size shallot diced with the mushroom sauté. I substituted Half and Half for the heavy cream and it was plenty rich enough. Instead of increasing the gorgonzola by ½ as I did with the rest of the sauce ingredients, I kept it at ⅓ cup total and added all of it to the sauce when indicated. Some of the reviews said the taste of the gorgonzola was a bit overpowering and that is why I didn't want to push that too far. ⅓ cup with the increase of the rest of the ingredients was perfect. I mixed the pasta with the sauce in the pan rather than spooning overtop on the plate. I did not have parsley so left that out and just seasoned to taste with salt and pepper at the end. To serve I topped with some fresh parmesan and a sprinkle of the crumbled gorgonzola. The result was really really delicious. I won't hesitate to increase the vegetables a bit more next time. You could add any favourite vegetable really... Try it you won't be disappointed.

Quick and easy! Didnt change anything, just doubled the amount of sauceand. This is going into my favorites folder :)

This is a wonderful recipe. Love the flavours. And while I know it does NOT quite taste the same, I have made it a little lower fat by substituting the cream with 1/2 package of soft tofu blended with 1/4 cup of chicken broth and stirred in at the end. I also replaced the Marsala with chicken broth and reduced the oil to 1 T. This is one of my favourite meals!

This dish is comfort food. I loved it the flavor was amazing. Next time I would increase the sauce. The pasta absorbed the some of the sauce ( I used gluten free pasta ) and it needed more. Sauce is wonderful.

I haven't tasted it yet, but, if the other chicken recipes on finecooking.com are any indication, this one will be great. I am wondering what to do with the tenderloin that is pulled off the chicken breast!!! I have been making all my chicken dishes with tenderloins that I bought at Costco and they are delicious. Please help clear up the confusion. Thanks

this was quite yummy...I added pancetta, which I cooked first and browned the chix pieces in the drippings with a bit of olive oil. other than that, following the recipe pretty much as given. Then ate it up!!!

This was great! My whole family loved it. I did add a chopped onion, which I think is necessary. I also wish I had more sauce. I also should have doubled the recipe, because we had no leftovers!

Fast and easy prep and cleanup. Excellent flavor! Will make again and again. Love it!

Double the recipe and invite great friends and OPEN a Viognier/Pinot Gris. I prefer this with Wild Rice or a blend of Dark Rices, the sliced white meat is prettier, but the Dark thigh meat tastes incredible.........and yes DOUBLE the sauce. If you must use Onion at least saute to carmelized with the Mushrooms(I sauted my mushrooms first, then the Chicken, it is easier to pop the mushrooms back in at the perfect moment when the chicken is amost done) and please don't use anything stronger than a Maui or Walla-Walla Onion. I am a Gorgonzola fanatic, and who said "low fat cream"???????? What a terrible Oxymoron !! My mouth waters just reading the recipe. The perfect side is oven roasted baby veggies, including tiny Squashes, whole Carrots, Green Beans, Grape Tomatoes and Asparagus Tips and a simple salad of colourful Baby Spring Mixed Greens (this is where the Chiffonade Basil belongs)with a simple Maple Syrup Vinaigrette using Grapeseed Oil and fresh Lemonjuice...Heaven

made it with veal cutlets instead of chicken... delicious. Served with rice pilaf to soak up the sauce.

This dish came out exactly as described. I was a bit skeptical because this is not a traditional chicken marsala recipe, but everyone loved it. The only thing I would have changed is possibly increasing the measurements on the ingredients for the sauce by maybe 1/5th.

I didn't care for the flavor of the sauce. I think it overpowered the mushrooms. Onions would have been a nice addition though.

Absolutely wonderful and flavorful just as written. I too would love more of that yummy sauce, but in an effort to keep my weight in line, I guess I shall have to do with the recipe as is. I like the idea of substituting chicken thighs. Also, instead of chopped parsley, some chopped basil would be a nice, bright flavor addition. Thanks again FC for another winner!

Good, easy dish for a weeknight dinner. I did not find the gorgonzola overwhelming, and I liked the Marsala in the sauce. I used boneless, skinless chicken thighs instead of chicken breasts, as I find they have more flavor and are more moist. The chicken thigh meat was perfect! I also served this over white rice. The only quibble I had was this dish needed more sauce. Next time I'll double the sauce.

Very tasty and easy. Next time I would have put in a little less Gorgonzola as the flavor came through very strongly (It was good, but sometimes I'm a cheese wimp). If you want to serve it over pasta then double the sauce.

I have made this dish several times. It is simple, easy to make and flavorful. I do change it up a bit though. I use white wine since I generally have it on hand, and I also use a low fat cream.

This is one of my fav. dishes. I double the sauce. I serve it over white rice and I can't wait to eat it again the next day for leftovers.

Delicious. I usually cut the chix into bite sized pieces and I always double it as we love the leftovers.

this is wonderful. serve with wheat penne pasta. I used white mushrooms and did not alter the recipe at all.... this is 'company worthy'...

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