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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (466g) Recipe makes 2 servings |
||
| Calories 739 | ||
| Calories from Fat 414 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.0g | 70% | |
| Saturated Fat 18.0g | 89% | |
| Monounsaturated Fat 21.9g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 207mg | 69% | |
| Sodium 569mg | 23% | |
| Potassium 1153mg | 32% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.2g | ||
| Protein 61.8g | 123% | |
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Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola
By: newspapergal
Jan 21, 2004
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"
SERVES 2 -3
Ingredients
- 1 lb boneless skinless chicken breast
- kosher salt
- pepper
- 3 tablespoons olive oil
- 6 ounces cremini mushrooms or white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
- 2 garlic cloves, minced
- 1/2 cup dry marsala
- 1/3 cup heavy cream
- 2 ounces crumbled gorgonzola
- 2 tablespoons chopped Italian parsley
Directions
1
slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.2
In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked 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 TBL oil.4
Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.5
Reduce heat to medium, add garlic and cook stirring for 30 seconds.6
Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.7
Stir in cream and simmer until thickened slightly- 2-3 minutes.8
Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.9
Taste sauce and adjust seasoning.10
Add chicken along with any accumulated juices and turn to coat with sauce.11
Serve immediately, sprinkled with remaining cheese and parsley.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Vino p.o. prn
On Mar 12, 2008
I'm giving this 5 stars because I made some changes to reduce the fat and some substitutions for ingredients that I didn't have. It was very tasty with my changes (4 stars) but I'm sure if I followed the recipe exactly it would have warranted 5 stars. I used chicken stock instead of the heavy cream and thickened it a little with corn starch at the end and I didn't have marsala so I substituted some white wine and brandy (according to the recipezaar substitution suggestions) instead. Easy and tasty! Thanks for posting!
From: CamiDoo
On Feb 5, 2008
Wonderful. Will definitely make again. Served over rotini pasta. Thank you.
From: Lennie
On May 5, 2004
Absolutely delicious; I think this is definitely the best chicken recipe I've found here at Zaar. I had almost two lbs of chicken breasts so I used extra crimini mushrooms and doubled the sauce, although I didn't quite double the gorgonzola. I served this to folks who I knew claimed to dislike blue cheese (I kept mum on the presence of the gorgonzola and didn't sprinkle any on top; I also called this merely "Chicken Marsala"), yet I watched as the platter was completely emptied and everyone ate every bite, with pleasure. This recipe is easy enough for a weeknight meal yet perfect for a weekend dinner party as well. I'm going to make this a lot; thanks for sharing the recipe!
From: Hailey's Mom
On Feb 7, 2004
I just made this recipe from Fine Cooking last weekend. It is easy and turned out fantastic! Just a richer version of the classic chicken marsala. Any extra sauce is great to scoop up with some bread...
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