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Chicken Marsala with Gorgonzola Recipe

Chicken Marsala with Gorgonzola Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 cup Marsala wine
  • 2/3 cup heavy whipping cream
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
  • 2. In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
  • 3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  • 4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.