Chicken Marsala with Mushrooms and Gorgonzola

Chicken Marsala is my favorite food. I recommend serving this version over mini penne, but any pasta shape will do.

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Chicken Marsala with Mushrooms and Gorgonzola
Chicken Marsala is my favorite food. I recommend serving this version over mini penne, but any pasta shape will do.
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2176 calories
19 g
667 g
140 g
164 g
63 g
996 g
1757 g
3 g
0 g
70 g
Nutrition Facts
Serving Size
996g
Servings
2
Amount Per Serving
Calories 2176
Calories from Fat 1237
% Daily Value *
Total Fat 140g
215%
Saturated Fat 63g
313%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 59g
Cholesterol 667mg
222%
Sodium 1757mg
73%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
4%
Sugars 3g
Protein 164g
Vitamin A
74%
Vitamin C
24%
Calcium
68%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 lb. boneless, skinless chicken breast halves (about 3)
  2. Kosher salt and freshly ground black pepper
  3. 3 Tbs. extra-virgin olive oil
  4. 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
  5. 4 large cloves garlic, minced
  6. 1 cup dry Marsala
  7. 2/3 cup heavy cream
  8. 3 oz. crumbled Gorgonzola (2/3 cup)
  9. 2 Tbs. chopped fresh flat-leaf parsley
What you do
  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.
  3. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side.
  4. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
  5. Return the pan to medium-high heat and add the remaining 1 Tbs. oil.
  6. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes.
  7. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds.
  8. 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.
  9. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes.
  10. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes.
  11. Taste the sauce; add salt and pepper as needed.
  12. Add the chicken along with any accumulated juices and turn to coat with the sauce.
  13. Serve immediately, sprinkled with the remaining cheese and the parsley
Adapted from Fine Cooking
Beta Nutrition
calories
2176
fat
140g
protein
164g
carbs
19g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/