Chicken Marsala With Gorgonzola Recipes

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CHICKEN MARSALA WITH GORGONZOLA

Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. -Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Chicken Marsala with Gorgonzola image

Steps:

  • Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. , Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

Nutrition Facts : Calories 514 calories, Fat 33g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 514mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

Provided by newspapergal

Categories     Chicken

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10



Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola image

Steps:

  • slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
  • In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
  • Return pan to medium high heat and add remaining 1 TBL oil.
  • Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
  • Reduce heat to medium, add garlic and cook stirring for 30 seconds.
  • Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
  • Stir in cream and simmer until thickened slightly- 2-3 minutes.
  • Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
  • Taste sauce and adjust seasoning.
  • Add chicken along with any accumulated juices and turn to coat with sauce.
  • Serve immediately, sprinkled with remaining cheese and parsley.

Nutrition Facts : Calories 739.6, Fat 46, SaturatedFat 18, Cholesterol 207.2, Sodium 569.2, Carbohydrate 8.1, Fiber 0.7, Sugar 2.2, Protein 61.8

1 lb boneless skinless chicken breast
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms (2 1/4 cups) or 6 ounces white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
2 garlic cloves, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley

CHICKEN MARSALA WITH MUSHROOMS

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



Chicken Marsala with Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

MARSALA HONEY PEARS WITH GORGONZOLA

With all due respect to De Gaulle and his countrymen, I would happily forgo each and every one of France's 246 cheeses for 1 wedge of gorgonzola. For me, it is the king of cheeses, the queen of cheeses, the grand empress of cheeses. This dish is my way of paying respects to it, although I own I am perfectly happy to eat it all alone (both me and the cheese). If you want cheese at the end of a dinner party, then this is the way to do it. And while it's not an Italian recipe, it is entirely Italian in inspiration. For me it's Autumn in Milan cast in food.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6



Marsala Honey Pears with Gorgonzola image

Steps:

  • While you are cutting the pears, let the oil heat in a large frying pan/skillet.
  • Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
  • When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
  • Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.

2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

CHICKEN MARSALA

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10



Chicken Marsala image

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

CHICKEN GORGONZOLA

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17



Chicken Gorgonzola image

Steps:

  • Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
  • Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
  • Serve each chicken breast on a plate topped with sauce.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

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