Chicken Marsala with Gorgonzola

Chicken Marsala With Gorgonzola

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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



  • 4
    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


  1. Sprinkle 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.
  2. In the same skillet, saute mushroooms in remaining oil until tender. Add garlic; cook 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
  4. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  5. Return 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

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