Chicken Marsala with Gorgonzola

Chicken topped with melting Gorgonzola is quick enough for weeknight cooking, but also elegant enough for a dinner party. Submitted by Jill Anderson, published in Taste of Home February 2012

Yield: 4 servings
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  • 4 Boneless skinless chicken breast halves (6 oz each)
  • 1/4 teaspoon(s) Plus 1/8 tsp salt, divided
  • 1/4 teaspoon(s) Pepper
  • 3 tablespoon(s) Olive oil, divided
  • 1/2 pound(s) Sliced baby portobella mushrooms
  • 2 clove(s) Garlic Minced
  • 1 cup(s) Marsala wine
  • 2/3 cup(s) Heavy whipping cream
  • 1/2 cup(s) Crumbled Gorgonzola cheese, divided
  • 2 tablespoon(s) Minced fresh parsley


  1. Sprinkle chicken with 1/4 tsp salt and pepper. In a skillet, cook chicken in 2 Tbsp oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170 degrees. Remove and keep warm.

  2. In the same skillet sauté mushrooms in remaining oil until tender. Add garlic; cook one minute longer.

  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.
April 2014

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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