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Chicken Marsala with Gorgonzola

 Chicken Marsala with Gorgonzola
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
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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.
  • In same skillet, saute mushrooms in remaining oil until tender. Add
  • garlic; cook 1 minute.
  • 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.
  • Return chicken to pan; add 1/3 cup cheese. Cook until cheese is

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Chicken Marsala with Gorgonzola (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.