Recipe by newspapergal
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"
Top Review by 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...
- 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
Directions See How It's Made
- 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.