Chicken Marsala with Gorgonzola

Chicken Marsala With Gorgonzola Recipe

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Nancy Campbell


Taste of Home - this is well worth the effort. Have been told it is as good as Carabba's

★★★★★ 1 vote


boneless skinless chicken breast halves
3/8 tsp
salt, divided
1/4 tsp
3 Tbsp
olive oil, divided
1/2 lb
baby portobello mushrooms, sliced
2 clove
1 c
marsala wine
2/3 c
heavy whipping cream
1/2 c
gorgonzola cheese, crumbled, divided
2 Tbsp
fresh parsley, minced

How to Make Chicken Marsala with Gorgonzola


  • 1Sprinkle chicken with 1/4 tsp salt and pepper. In a skillet, cook chicken in 2 tbsp oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170. Remove and keep warm.
  • 2In the same skillet, saute mushroooms in remaining oil until tender. Add garlic; cook 1 minute longer.
  • 3Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
  • 4Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  • 5Return chicken to pan; add 1/3 c cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

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About Chicken Marsala with Gorgonzola

Course/Dish: Chicken