Chicken with Marsala, Mushrooms & Gorgonzola

Chicken with Marsala, Mushrooms & Gorgonzola
Photo by Scott Phillips


  • 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-¼ cups)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. extra-virgin olive oil
  • 1 lb. boneless, skinless chicken breast halves (about 3)
  • Kosher salt and freshly ground black pepper
  • 1-½ oz. crumbled Gorgonzola (1/3 cup)
  • ½ cup dry Marsala
  • + 2 more ingredients
    • 1/3 cup heavy cream
    • 2 large cloves garlic, minced

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper. 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 ...

View full recipe at Fine Cooking


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