Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola

newspapergal's Note:

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1 lb boneless skinless chicken breast
• kosher salt
• pepper
• 3 tablespoons olive oil
• 6 ounces cremini mushrooms (2 1/4 cups) or 6 ounces white mushrooms , sliced 1/8 inch thick (2 1/4 cups)
• 2 garlic cloves , minced
• ½ cup dry marsala
• 1⁄3; cup heavy cream
• 2 ounces crumbled gorgonzola
• 2 tablespoons chopped Italian parsley

Directions:

1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
3. Return pan to medium high heat and add remaining 1 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.

Reviews

[Hailey's Mom]

I just made this recipe from Fine Cooking last weekend. It is easy and turned out fantastic! Just a richer version of the classic chicken marsala. Any extra sauce is great to scoop up with some bread...

[s'kat]

This is one of the beast meals I've had in some time, and I'm no slacker in the eating well department. I used real gorgonzola- don't buy that crumbled stuff pre-packaged in the dairy case. The sauce is utterly fabulous. Would also go great by itself on pasta... bonus, this goes together quickly, so is great for weeknights, too.

[Dr. Jenny]

I loved this different take on chicken marsala. I especially enjoyed the addition of the gorgonzola to the sauce. This was also extremely easy to make. I used a larger skillet and only needed to cook the chicken in one batch. I also used 8 oz of cremini. I might double the sauce next time, I liked it so much, and it would better cover the penne that I served it over. I put this in the keeper file and will definitely make this again.