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.

7 Responses to “Chicken Noodle Soup with Lemongrass”

  1. 1

    Sues — April 27, 2010 @ 9:33 am

    Ooh yours looks SO pretty. And while I like chicken noodle soup, it’s not usually very tempting to me. But this one? I would die for a bowl of this right now!!

  2. 2

    Lauren @ Healthy Delicious — April 27, 2010 @ 12:26 pm

    I love Fine Cooking. Their recipes are always spot-on. A little high in calories, but I find that it’s usually easy enough to rectify that, plus their portions are so big! I’ve been dying to try this recipe. Glad to hear it’s as good as I’ve imagined!

  3. 3

    Alexandra — April 27, 2010 @ 5:29 pm

    Ooh that looks fantastic! Lori, do you happen to know if udon noodles (cooked) freeze well?

    • Lori Lange replied: — April 27th, 2010 @ 8:29 pm

      Alexandra- I’m sorry… I have no idea.

  4. 4

    Ann — April 28, 2010 @ 10:29 pm

    OOOH that soup looks delicious.

  5. 5

    Cynthia — May 3, 2010 @ 8:13 pm

    Your replications are always outstanding. Glad it lived up to its cover.

  6. 6

    Elba Kilbert — May 13, 2013 @ 5:56 pm

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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