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

Ingredients:

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

Directions:

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.

Tips:

*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 RecipeGirl.com. 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 RecipeBoy.com.


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8 Responses to “Strawberry-Pomegranate Sauce”

  1. 1

    Tieghan — June 13, 2013 @ 6:27 am

    Wow, this sauce sounds incredible! I could pour it over pretty much anything! Waffles, ice cream, toast, pancakes! YUM!

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:50 pm

      It really is incredible! You’ll love it. :)

  2. 2

    Abby — June 14, 2013 @ 6:33 pm

    this sounds delicious! love your gorgeous photograph, too by the way… perfection!

  3. 3

    Faith — June 17, 2013 @ 9:09 pm

    I love the complexity and contrast that pom molasses brings to this dish…sort of like pairing strawberries with balsamic vinegar! Definitely going to try that combo. :)

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:52 pm

      Yes! Exactly what you said, Faith. It’s one of my favorite ingredients. I haven’t had any on hand for awhile and had forgotten how much I love it. I think this sauce would be great with roasted pork tenderloin too. Mmm…

  4. 4

    Deborah — June 17, 2013 @ 11:14 pm

    I have heard such good things about pomegranate molasses, but I’ve never tried it. But I think I need to get some now to try out this sauce!

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:53 pm

      You’re welcome to use some of mine to see what you think before you buy it, but I think you’ll love it. I got mine at the Asian market. Let me know if you want me to get you some.

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