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We live near the Faribault, Minnesota caves that are used to age the lovely Amableu Gorgonzola cheese. Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. —Jill Anderson, Sleepy Eye, Minnesota
Nutritional Facts 1 serving equals 514 calories, 33 g fat (15 g saturated fat), 161 mg cholesterol, 514 mg sodium, 8 g carbohydrate, 1 g fiber, 40 g protein.
Originally published as Chicken Marsala with Gorgonzola in Taste of Home February/March 2012, p34
GorgonzolaAn Italian cheese from the blue cheese family that is cream-yellow in color with characteristic blue veins. Like blue cheese, it has a bold flavor and crumbles easily, making it a good addition to salads and sauces.
An Italian cheese from the blue cheese family that is cream-yellow in color with characteristic blue veins. Like blue cheese, it has a bold flavor and crumbles easily, making it a good addition to salads and sauces.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 18, 2013 by victoriabc
Excellent. Definitely a keeper!
Reviewed on Feb. 06, 2013 by HoneyBee55
So easy and delicious!!!!
Reviewed on Jan. 15, 2013 by taczyz
excellent, my family loved the addition of the blue cheese, and so easy.
Reviewed on Dec. 02, 2012 by KerriBalliet
This recipe was fabulous. I added sauted onions and sundried tomatoes.
Reviewed on Nov. 09, 2012 by charliesmommy13
Just wanted to add another note. I did not use any of the salt it called for because between the cheese and the wine there is more than enough salt.
My husband and I absolutely love this recipe. I make it quite frequently. It is delicious!!! Just a little note. Instead of mincing the garlic I pressed the garlic with a garlic press and it worked very very well and actually gave the dish more garlic flavor and it was delicious!!
Reviewed on Jun. 25, 2012 by kwtx
My husband and I both really enjoyed this. It's going in our "keeper" recipe file. We'll definitely make it again.
Reviewed on May. 25, 2012 by elisereayr
this is really easy and fast. I made it with dry vermouth instead of the marsala and just regular button mushrooms. A standby recipe in out family now.
Reviewed on May. 14, 2012 by 282778
Fantastic recipe! My family loved it!
Reviewed on Apr. 12, 2012 by karynp6
It's hard to give this an accurate rating because in my case, it was extremely salty. I realize that might be my fault, as I salted the mushrooms slightly as I cooked them, not realizing the "cooking wine" I got from the store also had a lot of salt in it. If using that type of wine, omit all other salt. I think it would have been excellent if not for that.
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