Community Pick
Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola
photo by JackieOhNo!
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 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
- 1⁄2 cup dry marsala
- 1⁄3 cup heavy cream
- 2 ounces crumbled gorgonzola
- 2 tablespoons chopped Italian parsley
directions
- 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.
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Reviews
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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.
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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.
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Tweaks
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This meal was top notch! the flavor was so rich I felt like I was eating in a restaurant. I used chicken tenders that I cut into chunks, added extra mushrooms, extra garlic, subbed evaporated milk for the cream. Next time...& there will definitely be a next time...I would double sauce. (Greedy DH sopped it all up with his bread!) Served this over buttered noodles w/ crusty bread & green salad. Thanks for adopting the recipe, Newspapergal !
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This was really good. I had more m'rooms than the recipe called for, so I added more sauce. I couldn't get it to thicken, so mixed cornstarch w/the half and half. I love the gorgonzola cheese in the sauce!! I kind of eyeballed the half and half and used chicken broth instead of marsala. Thanks for a great recipe and I'll definitely make this again.
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I'm giving this 5 stars because I made some changes to reduce the fat and some substitutions for ingredients that I didn't have. It was very tasty with my changes (4 stars) but I'm sure if I followed the recipe exactly it would have warranted 5 stars. I used chicken stock instead of the heavy cream and thickened it a little with corn starch at the end and I didn't have marsala so I substituted some white wine and brandy (according to the recipezaar substitution suggestions) instead. Easy and tasty! Thanks for posting!
RECIPE SUBMITTED BY
newspapergal
United States