Ingredients
-
1
-
-
-
3
-
6
-
2
-
1/2
-
1/3
-
2
-
2
-
-
-
-
-
Directions
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”, This is fabulous! The sauce needs to be doubled, as it doesn’t make enough if you’re serving it over pasta. The gorgonzola makes it restaurant quality, but it is so easy to make.
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Steps
|
1
Done
|
Slice Chicken on an Angle Into 3/4 Inch Pieces; Season Generously With Salt and Pepper. |
|
2
Done
|
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. |
|
3
Done
|
Return Pan to Medium High Heat and Add Remaining 1 Tbl Oil. |
|
4
Done
|
Add Mushrooms, Season and Saute Stirring With a Wooden Spoon Until Softened and Well Browned- 3-4 Minutes. |
|
5
Done
|
Reduce Heat to Medium, Add Garlic and Cook Stirring For 30 Seconds. |
|
6
Done
|
Add Marsala and Scrape Pan to Loosen Brown Bits; Simmer Until Slightly Reduced- About 2 Minutes. |
|
7
Done
|
Stir in Cream and Simmer Until Thickened Slightly- 2-3 Minutes. |
|
8
Done
|
Add 2/3 of the Gorgonzola and Stir Until Melted- 1-2 Minutes. |
|
9
Done
|
Taste Sauce and Adjust Seasoning. |
|
10
Done
|
Add Chicken Along With Any Accumulated Juices and Turn to Coat With Sauce. |
