Prep 20 mins
Cook 20 mins
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"
- 1 lb boneless skinless chicken breast
- kosher salt
- 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
- 1⁄2 cup dry marsala
- 1⁄3 cup heavy cream
- 2 ounces crumbled gorgonzola
- 2 tablespoons chopped Italian parsley
- slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
- 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.
- Return pan to medium high heat and add remaining 1 TBL oil.
- Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
- Reduce heat to medium, add garlic and cook stirring for 30 seconds.
- Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
- Stir in cream and simmer until thickened slightly- 2-3 minutes.
- Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
- Taste sauce and adjust seasoning.
- Add chicken along with any accumulated juices and turn to coat with sauce.
- Serve immediately, sprinkled with remaining cheese and parsley.
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...
This is fabulous! The sauce needs to be doubled, as it doesn't make enough if you're serving it over pasta. The gorgonzola makes it restaurant quality, but it is so easy to make.
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.