Chicken Marsala with Gorgonzola Cream Sauce

I have two great things to share with you all this morning!  This fantastic recipe for Chicken Marsala with Gorgonzola sauce and the gorgeous Kensington Platter it's sitting on! 

I got this recipe from a special issue magazine from Fine Cooking called Real Italian.  For $10 I think I did better with this purchase than some of my cookbooks because there are so many recipes I can see myself trying.  I didn't change this recipe much, I just added an entire package of mushrooms (10 oz)  so I upped the garlic to 3 cloves, upped the marsala by another splash and added a little more cream because I wanted it to have a little more sauce for the pasta.  I also used a little butter along with the oil when sauteing the chicken and mushrooms.The recipe didn't have pasta in the recipe but in the photo it was served over pasta so I just tossed it together.  If you don't want to use pasta you can serve it over rice or even polenta.  If you toss is with 1/2 pound of pasta this dish can serve 4 easily.

So what do you all think of this platter?  I've been eyeing it since I first saw the Entertaining at Home Catalog and when I joined the company I found out that I could earn it for free! EAH has no minimums but they have a ton of awesome incentives that you can choose to participate in.  The first month I didn't even realize I earned any free product until I got an email telling me I did.  I was certainly surprised!  This month I was expecting my incentive gift and was thrilled when it got here! I knew I wanted to use it right away and so here it is!  Take a look at how beautiful this is! You can see more information about this platter and stand on page 10 of our catalog.  You can view that by clicking on this link and then clicking on Preview our Spring Catalog.

Chicken Marsala with Creamy Gorgonzola Sauce

As seen in The Best of Fine Cooking - Real Italian

Issue No. 36

Serves 2 -3

Ingredients:

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
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 tbsp. chopped fresh parsley


Directions:

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil.  Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 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, about 2-3 minutes.  Add two thirds of the Gorgonzola and stir until melted, 1-2 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.  Serve immediately, sprinkled with the remaining cheese and the parsley. 

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