Savory Marsala Chicken with Creamy Gorgonzola and Mushrooms
This remarkable dish transforms simple chicken breasts into a gourmet experience. The tender chicken is sautéed to golden perfection, then enveloped in a rich sauce made of dry Marsala wine, earthy cremini mushrooms, and luxurious heavy cream. Finished with crumbles of tangy Gorgonzola and a sprinkle of fresh parsley, this dish is not only comforting but also perfect for impressing guests. Enjoy it over a bed of pasta or alongside fluffy rice to soak up every drop of the luscious sauce. Originally inspired by the iconic Mean Chef, this recipe is sure to delight any palate.
2-3 servings
Servings
217
Calories
10
Ingredients
Ingredients
boneless skinless chicken breast
1 lb (sliced on an angle into 3/4 inch pieces)
kosher salt
to taste (for seasoning)
pepper
to taste (for seasoning)
olive oil
3 tablespoons (for sautéing)
cremini mushrooms
6 ounces (sliced 1/8 inch thick (or use white mushrooms))
garlic cloves
2 (minced)
dry marsala
1/2 cup
heavy cream
1/3 cup
crumbled gorgonzola
2 ounces
chopped Italian parsley
2 tablespoons (for garnish)
Instructions
1
Begin by cutting the boneless skinless chicken breast into 3/4 inch thick slices on an angle. Generously season both sides with kosher salt and freshly cracked pepper.
2
In a 10-inch straight-sided sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add half of the seasoned chicken slices. Sauté them for about 1-2 minutes on each side, or until they are lightly browned and just cooked through. Carefully transfer the cooked chicken to a plate and cover with foil to keep warm. Repeat this process with the remaining chicken, adding more oil if necessary.
3
Return the pan to medium-high heat and add the final tablespoon of olive oil. Add the sliced mushrooms and season with a pinch of kosher salt and pepper. Sauté the mushrooms, stirring frequently with a wooden spoon, for 3-4 minutes or until they are softened and well browned.
4
Lower the heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds, allowing the garlic to become fragrant, but be careful not to burn it.
5
Incorporate the Marsala wine, using a wooden spoon to scrape the bottom of the pan and release any browned bits. Let the mixture simmer for around 2 minutes, allowing the wine to reduce slightly.
6
Stir in the heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens slightly.
7
Add two-thirds of the crumbled Gorgonzola cheese to the sauce, stirring until it melts completely and creates a creamy consistency. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
8
Gently return the sautéed chicken and any accumulated juices to the pan, turning the chicken to coat it well with the rich sauce.
9
Serve the Marsala chicken immediately, garnished with the remaining Gorgonzola cheese and a sprinkling of fresh chopped Italian parsley.
Nutrition Information
13.3g
Fat
5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 1 lb of boneless skinless chicken breast.
What kind of wine is recommended for the sauce?
The recipe calls for 1/2 cup of dry Marsala wine.
Can I substitute cremini mushrooms with another variety?
Yes, you can use white mushrooms as a substitute for cremini mushrooms.
How should the chicken be sliced for this dish?
The chicken should be sliced on an angle into 3/4 inch thick pieces.
What type of cheese gives the sauce its creamy and tangy flavor?
Crumbled Gorgonzola cheese is used to create the creamy consistency and tangy flavor.
How much olive oil is required for the entire recipe?
A total of 3 tablespoons of olive oil is needed for sautéing.
What is the calorie count per serving?
Each serving contains approximately 217 calories.
How many servings does this recipe make?
This recipe makes 2-3 servings.
What are the suggested side dishes for Savory Marsala Chicken?
It is recommended to serve this dish over a bed of pasta or alongside fluffy rice.
How long should the mushrooms be sautéed?
Sauté the mushrooms for 3-4 minutes until they are softened and well browned.
What is the preparation for the garlic cloves?
The 2 garlic cloves should be minced.
How long do you simmer the Marsala wine in the pan?
Simmer the Marsala wine for around 2 minutes to allow it to reduce slightly.
When do I add the heavy cream?
Stir in the heavy cream after the Marsala wine has reduced, and simmer for another 2-3 minutes.
What should I do with the Gorgonzola cheese?
Add two-thirds of the Gorgonzola to the sauce to melt, and use the remaining third as a garnish.
How do I keep the chicken warm while cooking the mushrooms?
Transfer the cooked chicken to a plate and cover it with foil to keep it warm.
What type of parsley is best for garnishing?
Fresh chopped Italian parsley is recommended for the garnish.
How much protein is in one serving of this dish?
There are 20g of protein per serving.
What is the fat content of this recipe?
The recipe contains 13.3g of fat per serving.
How many carbohydrates are in this Marsala chicken?
There are 5g of carbohydrates per serving.
What heat level should I use to sauté the chicken?
The chicken should be sautéed over medium-high heat.
Why is a wooden spoon recommended for the sauce?
A wooden spoon is used to scrape the bottom of the pan to release the flavorful browned bits.
Is there any fiber in this recipe?
The nutritional data indicates that the fiber content is null.
How thick should the mushrooms be sliced?
The mushrooms should be sliced 1/8 inch thick.
Who was the original inspiration for this recipe?
This recipe was originally inspired by the iconic Mean Chef.
How long does it take to cook the garlic?
Sauté the garlic for about 30 seconds until it is fragrant, being careful not to burn it.
How long should each side of the chicken be sautéed?
Sauté the chicken slices for about 1-2 minutes on each side.
What size sauté pan is recommended?
A 10-inch straight-sided sauté pan is recommended.
What ingredients are used for seasoning?
Kosher salt and freshly cracked pepper are used for seasoning.
Can I use heavy cream substitutes?
While the recipe specifies heavy cream for a luxurious sauce, you can use substitutes at the risk of changing the consistency.
Is this dish suitable for guests?
Yes, it is described as a gourmet experience perfect for impressing guests.