Mean Chef’s Chicken With Marsala, Mushrooms, and Gorgonzola
Overview:
Mean Chef, a legendary figure in the culinary world, shared this exquisite recipe with us back on January 21, 2004. Since then, it has been cherished by many for its tantalizing flavors and simple preparation. Perfect for those hectic evenings when you crave something indulgent but don’t have hours to spend in the kitchen, this dish is a delightful fusion of tender chicken, earthy mushrooms, and creamy gorgonzola, all brought together with the rich notes of Marsala wine. Whether served over pasta or alongside a mound of fluffy rice, it promises to elevate any mealtime experience.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boneless skinless chicken breast |
| Kosher salt | |
| Pepper | |
| 3 tbsp | Olive oil |
| 6 oz | Cremini mushrooms |
| 2 oz | White mushrooms |
| 2 cloves | Garlic cloves |
| 1/2 cup | Dry Marsala |
| 1/3 cup | Heavy cream |
| 2 oz | Gorgonzola |
| Italian parsley |
Nutritional Information:
- Calories: 739.6
- Fat Content: 46g
- Saturated Fat Content: 18g
- Cholesterol Content: 207.2mg
- Sodium Content: 569.2mg
- Carbohydrate Content: 8.1g
- Fiber Content: 0.7g
- Sugar Content: 2.2g
- Protein Content: 61.8g
Instructions:
-
Begin by slicing the chicken breast on an angle into 3/4 inch pieces, ensuring they are of uniform thickness. Season generously with kosher salt and freshly ground pepper, allowing the flavors to permeate the meat.
-
In a 10-inch straight-sided sauté pan, heat 2 tablespoons of olive oil over medium-high heat until it shimmers invitingly. Add half of the seasoned chicken pieces, taking care not to overcrowd the pan, and sauté until they are lightly browned and just cooked through, approximately 1-2 minutes per side. Transfer the cooked chicken to a plate and cover it with foil to keep it warm. Repeat this process with the remaining chicken pieces.
-
Return the pan to medium-high heat and add the remaining tablespoon of olive oil. Introduce the sliced cremini and white mushrooms to the pan, seasoning them with a pinch of salt and pepper to enhance their natural flavors. Sauté the mushrooms, stirring with a wooden spoon, until they have softened and developed a rich, golden-brown hue, which should take approximately 3-4 minutes.
-
Once the mushrooms have reached the desired consistency, reduce the heat to medium and add the minced garlic to the pan, stirring continuously to prevent it from burning. Allow the garlic to infuse its aromatic essence into the mushrooms for approximately 30 seconds, releasing its tantalizing fragrance.
-
With the garlic perfuming the air, pour in the dry Marsala wine, using the edge of your wooden spoon to scrape up any flavorful brown bits that may have accumulated on the bottom of the pan. Allow the Marsala to simmer gently, reducing slightly for approximately 2 minutes, as it infuses the dish with its rich, complex undertones.
-
Once the Marsala has had a chance to work its magic, pour in the heavy cream, swirling it gently to combine with the other ingredients. Allow the cream to simmer gently, thickening slightly over the course of 2-3 minutes, until it coats the back of your spoon with a luxurious, velvety texture.
-
As the cream begins to thicken, add two-thirds of the crumbled gorgonzola to the pan, stirring it gently until it melts into the sauce, imparting its tangy richness throughout. This should take approximately 1-2 minutes, during which time the sauce will take on a luscious, creamy consistency.
-
With the sauce now rich and indulgent, take a moment to taste and adjust the seasoning as needed, adding a final pinch of salt or pepper to balance the flavors to your liking.
-
Returning your attention to the star of the dish, add the reserved chicken pieces back into the pan, along with any accumulated juices that may have collected on the plate. Toss the chicken gently in the sauce, ensuring each piece is thoroughly coated in the creamy, mushroom-studded Marsala sauce.
-
With the chicken now bathed in the luxurious sauce, it’s time to serve up this delectable dish. Arrange the chicken pieces on a platter or individual plates, drizzling any remaining sauce over the top. Sprinkle the remaining crumbled gorgonzola over the chicken, allowing it to melt slightly into the warm sauce, and garnish with a generous scattering of freshly chopped Italian parsley for a pop of vibrant color and fresh herbal aroma.
-
Serve immediately, accompanied by your choice of pasta or rice, and prepare to delight in the rich, indulgent flavors of Mean Chef’s Chicken With Marsala, Mushrooms, and Gorgonzola. Enjoy every forkful of this culinary masterpiece, savoring the harmonious interplay of tender chicken, earthy mushrooms, creamy gorgonzola, and the nuanced depth of Marsala wine.
