Chicken Marsala with Gorgonzola

  Chicken & Turkey

Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us.

Chicken Marsala with Gorgonzola

Average Rating: 4.864864

TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 4 servings.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 cup Marsala wine
  • 2/3 cup heavy whipping cream
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 2 tablespoons minced fresh parsley

Instructions

  • 1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
  • 2. In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
  • 3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  • 4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

Nutrition Facts

1 serving: 514 calories, 33g fat (15g saturated fat), 161mg cholesterol, 514mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 40g protein.

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