This is one of those softcover magazine-type cookbooks from the Fall of 2004: The Best of Fine Cooking: 101 Quick and Delicious Recipes. Most of Fine Cooking’srecipes are fantastic but time-intensive, so I was excited about picking up an issue that was considered “Quick.” The book includes appetizers, soups/salads, pastas, meats/seafood, side dishes and desserts, as well as 18 suggested themed-menus. Nutritional information is included for every recipe.
The cover features a delicious-looking bowl of Chicken with Marsala, Mushrooms and Gorgonzola. Fine Cooking suggests serving this with a young, fruity, high-acid red wine, such as a dolcetto, a Barbera, or a Sangiovese that’s not Chianti.
Read my notes below to see what I thought of this recipe.
Chicken with Marsala, Mushrooms & Gorgonzola
Yield: Serves 3
1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley
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.
*If you don't have any marsala on hand, white wine would be a fine substitute.
*Next time I make this, I'll try using lower fat cream. A lighter sauce would suit this recipe well.
*Serve on its own or over pasta. Use any kind of pasta for this recipe. I think it would be also be good spooned over white or brown rice.Nutritional Information per serving:
Serving size: Recipe divided by 3
Calories per serving: 510
Fat per serving: 31g
Saturated Fat per serving: 12g
Sodium per serving: ,span class="sodium">760g
Fiber per serving: 1g
Protein per serving: 36g
Cholesterol per serving: 130mg
Carbohydrates per serving: 9g
Source: The Best of Fine Cooking- 101 Quick & Delicious Recipes
We loved the recipe, though we split it between two of us instead of the suggested three servings! Serving three people would be fine if you included a hearty salad too.
Did this recipe deserve the cover spotlight?
Yes! The recipe definitely fit the theme of the magazine- it was quick and delicious!