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Chicken with Marsala, Mushrooms and Gorgonzola recipe (Poultry)

1 lb chicken breast halves
some   salt and pepper
½ cups dry Marsala
1/3 cups crumbled Gorgonzola
2 cups mushrooms
3 tablespoons extra-virgin olive oil
2   cloves garlic, minced
1/3 cups heavy cream
1 tablespoon chopped parsley

Posted by RiVD on Jan 22, 2013


Trim the chicken, removing the tenders, and slice on an angle; season generously with salt and pepper.
In a 10-inch sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add half of the chicken and cook, flipping once about 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken.
Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon about 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly about 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer about 3 minutes. Add two-thirds of the Gorgonzola and stir 2 minutes. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

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Chicken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with pilaf, potatoes, or pasta.
Written by Vireja69 on Jan 22, 2013

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