Real Recipes From Real Home Cooks ®

chicken with marsala, mushrooms and gorgonzola

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

A great Chicken Marsala with a wonderful sauce. Serve with noodles, rice or spaghetti. Double the sauce. It's so good!

(1 rating)
yield 3 -4
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For chicken with marsala, mushrooms and gorgonzola

  • 1- 1-1/2 lb
    thinly sliced boneless, skinless chicken breast
  • kosher salt
  • pepper
  • 3 Tbsp
    olive oil
  • 2-1/4 c
    mushrooms, sliced 1/8 inch thick
  • 2
    garlic cloves, minced
  • 1/2 c
    dry marsala wine
  • 1/3 c
    heavy cream
  • 2 oz
    crumbled gorgonzola
  • 2 Tbsp
    chopped italian parsley

How To Make chicken with marsala, mushrooms and gorgonzola

  • 1
    Season chicken generously with salt and pepper.
  • 2
    In a 10 inch straight sided saute pan, heat 2 tbsps. oil over medium high heat; saute half of the chicken, turning once until lightly browned and barely cooked through-about 2 to 3 minutes per side. Transfer chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
  • 3
    Return pan to medium high heat and add remaining 1 tbsp. oil. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned-3-4 minutes. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
  • 4
    Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2-3 minutes/ Stir in cream and simmer until thickened slightly-2-3 minutes. Add 2/3 rds of the Gorgonzola and stir until melted-1-2 minutes.
  • 5
    Taste sauce and adjust seasoning. Add chicken along with any accumulated juices and turn to coat with sauce.
  • 6
    Serve immediately, sprinkled with remaining cheese and parsley.

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