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

Chicken Marsala with Gorgonzola Recipe

Publisher Photo
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 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.

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

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.

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
   (34)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 21, 2014

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

MY REVIEW
Reviewed Feb. 26, 2014

"I've made this dish for my family many times and its always a success . Definitely a keeper"

MY REVIEW
Reviewed Nov. 9, 2013

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

MY REVIEW
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
Reviewed Feb. 18, 2013

"Excellent. Definitely a keeper!"

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