Gorgonzola Chicken Marsala

 chickenmarsala (2)-1-1

Here is an exceptional way to make boneless chicken breast any night of the week. This dish is simple enough for a work night and special enough to feed guests. Seared chicken breasts with mushrooms in a creamy Marsala wine sauce with Gorgonzola cheese added- Yum! The cheese is not overpowering in this- even my kids will eat it. This dish has been a hit since I first made it over a year ago. I think the first time I made it, I personally cleaned the leftover sauce out of the pan- none went down the drain- it is so good!



Don’t use the  Marsala “cooking” wine you find in the basic grocery store- way too salty. Get a small bottle of actual Marsala wine. Just a cheap bottle- I think I paid around five dollars for the bottle I have and it has lasted for a while.  And don’t over cook the chicken or it will be dry. If your not good at judging if it’s done (I’m not)  use a meat thermometer and it’s done at 165-170 degrees. 


Gorgonzola Marsala Chicken
Serves 4
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 4 boneless skinless chicken breast (about 1 1/2 pounds total)
  2. Salt and Pepper
  3. 2 Tbsp olive oil
  4. 1-2 Tbsp of butter (or additional olive oil)
  5. 8 oz sliced baby portobello mushrooms (white mushrooms work fine too)
  6. 3-4 garlic cloves, minced
  7. 1 small onion, chopped (optional but good)
  8. 1 cup Marsala wine
  9. 2/3 cup heavy whipping cream
  10. 1/2 cup crumbled Gorgonzola cheese, divided (add more to taste at end)
  11. 2 Tbsp minced fresh parsley (optional for garnish)
  1. Season chicken well with salt and pepper on both sides
  2. In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and cover with foil keep warm.
  3. In the same skillet, add butter (or additional oil), mushrooms and onions (if using) and saute until tender.
  4. Add garlic; cook 1 minute longer.
  5. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Cook until liquid is reduced by a third.
  6. Stir in cream and about another 1/4 tsp of salt. Return to a boil; cook until slightly thickened. Add 1/3 cup cheese and cook until cheese is melted. (you can recheck for seasoning at this time and adjust salt and pepper level of sauce)
  7. Return chicken to pan. Sprinkle remaining cheese on top and garnish with fresh parsley.
Adapted from Taste of Home March 2012
Adapted from Taste of Home March 2012
Amy Kay's Kitchen http://www.amykayskitchen.com/




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