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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11 Responses to “Wine- Braised Chicken with Shallots and Pancetta”

  1. 1

    Tracey — January 7, 2010 @ 9:04 am

    I’ve borrowed this magazine from my library on at least 3 occasions to make this recipe and still haven’t done it. Your post might be just the inspiration I need to finally get to it! I’m glad to hear you loved it – it really looks wonderful!

  2. 2

    noble pig — January 7, 2010 @ 12:10 pm

    That did turn out nice, it looks so lovely in the pot.

  3. 3

    Lisa — January 7, 2010 @ 12:26 pm

    The photo of your dish is amazing! You’ve inspired me to make this dish again.

  4. 4

    Claudia — January 11, 2010 @ 12:04 pm

    This does indeed look wonderful. I may have to pick it up! Last year, as a New Year’s resolution, I cooked all the cover recipes from Bon Appetit. and posted the results in Cover Girls Cooking. I have since incorporated it into my Italian blog – but have been wondering what magazine to cook this year. Stick with Bon Appetit or go to something like Fine Cooking. This looks so good, I shall have to investigate.

  5. 5

    LilSis — January 11, 2010 @ 11:13 pm

    This looks really good. If it’s time consuming, it would be a good one to make on a Sunday afternoon when things aren’t as rushed as weekdays.

  6. 6

    Jennie — January 13, 2010 @ 6:23 pm

    This looks positively divine. A weekend dish to share for sure. Can’t wait to try it. Although, I wonder if I could just cut up a whole chicken rather than buy all the separate pieces? I usually eat pastured chicken’s which is not only better for you but the taste difference is amazing. But it’s only affordable if you buy it whole. hm…

    • Lori Lange replied: — January 14th, 2010 @ 2:43 pm

      Jennie- I’m sure you can try it with whole chicken parts. Keep the skin on!

  7. 7

    Daniel@thefoodaddicts — January 13, 2010 @ 11:33 pm

    Looks like a good hearty meal!

  8. 8

    Carl Dorsey — January 17, 2010 @ 3:19 pm

    When I grow up I want to be just like you! This is a great start and your photos are amazing. Your photo alone makes me want to try this recipe. I just started my blog and without a camera, I haven’t even posted any recipes yet. That will change this upcoming week though! Again, I really like both of your sites.

  9. 9

    Penelope — January 31, 2010 @ 4:10 pm

    HI Lori – This braised chicken dish looks absolutely wonderful. I would like to make it for an upcoming dinner party for 6 people. I really like that it can be made 2 days ahead. Since the recipe serves 4 can I just cut the recipe in half and add that amount to the 4 servings recipe? Would that work? Thank you for your help.

    • Lori Lange replied: — January 31st, 2010 @ 10:16 pm

      Penelope- Personally, I’d choose to double the recipe if you can… the leftovers are amazing! But yes, you have the right idea in terms of halving the recipe & adding to the original to feed 6. Enjoy!

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