Chicken Marsala with Gorgonzola Recipe
Chicken Marsala with Gorgonzola Recipe photo by Taste of Home
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Chicken Marsala with Gorgonzola Recipe

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

Nutritional Facts

1 serving: 514 calories, 33g fat (15g saturated fat), 161mg cholesterol, 514mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 40g protein

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.
Originally published as Chicken Marsala with Gorgonzola in Taste of Home February/March 2012, p34

Full-Bodied White Wine

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


Reviews for Chicken Marsala with Gorgonzola

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mizzzgail
Reviewed May. 22, 2016

"MY husband and I both loved it. So good and so easy."

MY REVIEW
keely27
Reviewed Dec. 28, 2015

"Husband-approved"

MY REVIEW
tarabon
Reviewed Nov. 25, 2014

"My boyfriend found this recipe and made it for himself while I was out of town. He raved about it and said he was going to force me to try it. I've had other chicken marsala's before and haven't liked them. Well he made me try it tonight and I don't think I've ever had a better chicken dish in my life. Simply amazing. So savory and just delicious! He is allergic to gorgonzola cheese so be used a really good fresh parmesan instead. Spectacular! I'm super impressed."

MY REVIEW
evelynt
Reviewed Jun. 21, 2014

"I loved this recipe. Can't wait to make it again."

MY REVIEW
best of home cooks
Reviewed Nov. 9, 2013

"I used beef broth instead of the wine and just a little moz. Cheese."

MY REVIEW
ILoveBakingDesserts
Reviewed May. 24, 2013

"We made this using ruby port instead of marsala wine, and added some of the port into the pan while the chicken was still cooking.

It turned out great! The sauce has almost a sweet flavor to it, and it complemented the chicken very well!"

MY REVIEW
victoriabc
Reviewed Feb. 18, 2013

"Excellent. Definitely a keeper!"

MY REVIEW
HoneyBee55
Reviewed Feb. 6, 2013

"So easy and delicious!!!!"

MY REVIEW
KerriBalliet
Reviewed Dec. 2, 2012

"This recipe was fabulous. I added sauted onions and sundried tomatoes."

MY REVIEW
charliesmommy13
Reviewed Nov. 9, 2012

"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."

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