Chicken with Marsala, Mushrooms and Gorgonzola

Cover recipe- The Best of Fine Cooking:  101 Quick & Delicious Recipes: Chicken with Marsala, Mushrooms & Gorgonzola: Fall 2004

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.

Print Print 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

The results:

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!

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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26 Responses to “Bourbon-Caramel Pumpkin Tart”

  1. 1

    Tieghan — October 7, 2013 @ 5:46 am

    Holy Moly this is such an incredible tart! The bourbon, chocolate and pumpkin combo is so my thing. Plus, it is gorgeous! Perfect for Thanksgiving!

  2. 2

    Erin @ The Spiffy Cookie — October 7, 2013 @ 2:04 pm

    It looks so pretty on top of sounding delicious.

  3. 3

    Michelle — October 7, 2013 @ 5:34 pm

    I’m pretty sure I’ll make this in November too!

  4. 4

    Renee @ Awesome on $20 — October 7, 2013 @ 8:37 pm

    I’d leave off the pumpkin seeds, just because they don’t float my boat. Switch that over to toffee bits, and it sounds like heaven. I love boozy desserts.

  5. 5

    Faith — October 9, 2013 @ 5:26 am

    I am so smitten by this isn’t not even funny. Everything about it is calling my name!

  6. 6

    Joanne Eats Well With Others | Bourbon-Caramel Pumpkin Tart — October 10, 2013 @ 4:34 am

    […] find your eyes bugging out of your head at just the thought of such a thing, then head on over to Culinary Covers for my post and the […]

  7. 7

    Heather @ Sugar Dish Me — October 10, 2013 @ 5:56 am

    Caramel recipes that call for butter make me nervous– I have flubbed them up one too many times! BUT. I think you have convinced me and also my sister will love me forever if I make her this. I had no idea you all formed this blog! What a super idea! 5 gold stars and a handful of chocolate chips.

  8. 8

    Abbie @ Needs Salt — October 10, 2013 @ 6:52 am

    Wow, this tart is outstanding! You did such a gorgeous job with this, Joanne! Simply fabulous.

  9. 9

    Dan from Platter Talk — October 10, 2013 @ 7:24 am

    Beautifully done! I’ll have another slice, please!

  10. 10

    Jessie — October 10, 2013 @ 8:22 am

    I will take the WHOLE tart, thanks :)

  11. 11

    Ruthy @ Omeletta — October 10, 2013 @ 10:48 am

    Ahh– so THIS is the pepita topping deliciousness!! I can’t get over how good that sounds. Yes to every pumpkin flavor imaginable this year, I can’t wait to check this issue out.

  12. 12

    Bianca @ Confessions of a Chocoholic — October 10, 2013 @ 11:59 am

    My eyes definitely bugged out when I saw this! It looks so good!

  13. 13

    Meg — October 10, 2013 @ 12:29 pm

    This looks absolutely amazing! The cornmeal crust definitely calls to me.

  14. 14

    Veronica — October 10, 2013 @ 4:23 pm

    Wow, what an awesome combo with the cornmeal crust and the bourbon caramel with the pumpkin. To die for!

  15. 15

    Reeni — October 10, 2013 @ 6:54 pm

    I had to come over so I could drool some more! This would be perfect for Thanksgiving! Or this weekend. . .

  16. 16

    Alicia@ eco friendly homemaking — October 10, 2013 @ 7:17 pm

    Oh my goodness this pie looks amazing!!

  17. 17

    Tracey — October 10, 2013 @ 7:58 pm

    It’s such a gorgeous tart and the fact that it combines so many awesome ingredients just makes me want it even more!

  18. 18

    Dawn @ Valley Computer Solutions. — October 10, 2013 @ 8:03 pm

    This looks like the perfect dessert for the fall season. I loved the candied pumpkin seeds.

  19. 19

    Kelster — October 11, 2013 @ 1:36 am

    you’re missing a unit measurement for the cream cheese.

  20. 20

    suzie waclawski — October 11, 2013 @ 9:28 am

    I am not sure how much cream cheese goes into this 4-8oz or just 4oz

    • Joanne Bruno replied: — October 11th, 2013 @ 9:36 am

      So sorry about that!! I updated it – it should read 4 oz.

  21. 21

    Bev Sonmor — October 12, 2013 @ 5:52 pm

    I am so disappointed in my bourbon caramel pumpkin tart. I just finished making it for tomorrow’s thanksgiving dinner, I’m having 8 for dinner and am ashamed to have to serve it. The caramel topping took at least twice as long to come to the right thickness, and the amount was so pitiful, I would need to at least double it to get coverage for the top. I used the 1/3 cup amount for the bottom, and was shocked to see the Pitiful amount left for the topping. I will have to serve it as is. I swirled what was there and it’s pretty awful! This is the first recipe that has not lived up to your reputation; I’ve been receiving your magazine for about 4years and always look forward to making at least one recipe, which always turns out, until now! Sincerely Bev sonmor

    • Joanne Bruno replied: — October 13th, 2013 @ 6:01 pm

      Hi Bev! I’m so sorry you had so much trouble with the caramel!! Just to clarify, we are just a recipe review site and have no affiliation with Fine Cooking at all whatsoever and did not actually have any part in the recipe writing ourselves. That being said, caramel can be tricky to make and I generally fail 9 times out of 10, even with a good recipe. It’s always hard to interpret how thick is the “right thickness” since it does thicken as it cools. In the end, I had about 1 cup of caramel after all the reducing and thickening so maybe aim for that next time?

  22. 22

    Amy B — October 13, 2013 @ 4:34 pm

    thanks so much for reviewing this. That magazine jumped off into my cart as well for the same reason. I was planning on making it for Thanksgiving and am glad to hear that it is as delicious as it looks

  23. 23

    Foodiewife — October 19, 2013 @ 11:20 pm

    I subscribe to the digital version of Fine Cooking, and when I saw this gorgeous tart I decided I wanted to make it. You beat me to it. Great job, and I’m glad to know it’s worth every fat gram. I don’t care. Pumpkin and caramel…be still my heart.

  24. 24

    Stuff I've Gotta Share and You've Gotta See | Recipe Girl — October 22, 2013 @ 8:14 am

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