Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola

"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""
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by Janni402 photo by Janni402
photo by Sackville photo by Sackville
Ready In:
40mins
Ingredients:
10
Serves:
2-3
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ingredients

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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

  1. 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...
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. This was very good. I used evaporated milk instead of cream, but otherwise followed the recipe as written and served it over mashed potatoes. Will definitely make it again.
     
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Tweaks

  1. This was very good. I used evaporated milk instead of cream, but otherwise followed the recipe as written and served it over mashed potatoes. Will definitely make it again.
     
  2. 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 !
     
  3. 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.
     
  4. 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!
     

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