Chicken with Marsala, Mushrooms & Gorgonzola
You can never have too many main course recipes, so give Chicken with Marsala, Mushrooms & Gorgonzolan a try. One portion of this dish contains about 38g of protein, 32g of fat, and a total of 513 calories. This recipe serves 3 and costs $2.73 per serving. It is a good option if you're following a gluten free diet. 196 people have made this recipe and would make it again. A mixture of fresh flat-leaf parsley, heavy cream, white mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Culinary Covers. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Chicken Marsala with Gorgonzola, Chicken With Mushrooms And Marsala, and Chicken Marsala with Mushrooms.
Servings: 3
Ingredients:
1 Tbs. chopped fresh flat-leaf parsley
2 large cloves garlic, minced
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1/3 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup dry Marsala
3 Tbs. extra-virgin olive oil
1 lb. boneless, skinless chicken breast halves (about 3)
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
Equipment:
frying pan
aluminum foil
wooden spoon
Cooking instruction summary:
1. Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.2. In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.3. 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, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 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 until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce.4. Serve immediately, sprinkled with the remaining cheese and the parsley.
Step by step:
1. Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.
2. In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers.
3. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side.
4. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
5. Return the pan to medium-high heat and add the remaining 1 Tbs. oil.
6. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds.
7. 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 until thickened slightly, 2 to 3 minutes.
8. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed.
9. Add the chicken along with any accumulated juices and turn to coat with the sauce.
10. Serve immediately, sprinkled with the remaining cheese and the parsley.
Nutrition Information:
covered percent of daily need
