May 20, 2013

Chicken with Marsala, Mushrooms and Gorgonzola

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Sometimes a new twist on a "favorite" is just what a long week needs.

It's no surprise that with a husband deployed you are bound to have ups and downs throughout the year, and some days are worst than others. One thing that I can always come back to and count on to de-stress from life is cooking. When husby and I started dating I was a terrible cook, and I mean terrible, but he always ate whatever I was attempting to make. I made a mess, and he ate it, I tried a new recipe, and he ate it, I got better, and he ate it. He is just so amazing and supportive that way. 

So what is a girl to do after a long struggling week with her husby's on the other side of the world... cook his favorite dish.
Chicken was a staple for our family growing up. This was something my mother loved to push, because chicken is healthy for you and to this day my brother and I are in very good health most likely for it. We ate so much chicken growing up that now as an adult I rarely choose chicken out to eat because it was the only dish offered to me for years so it can sometimes seem like the boring choice, but not this dish.

There is something about making his favorite dish just as if he were home with me that makes me not feel so far apart from him. 
I made this recipe for husby back two or so years ago when I was really starting to get a hold on this whole cooking thing and a creamy chicken dish fit the bill for the night. I saw the recipe in a magazine and the photo really drew you in to the flavors in this dish. 

It was love at first bite. 
The blend of the dry marsala, heavy cream and gorgonzola was such a rich taste it could pass for an expensive truffle sauce. The paired taste is out of this world. When I first made this dish, husby wanted to "make-out with the plate" it was that good and he was bummin' that there weren't much leftovers. Now re-making the dish over a year later, the creamy flavor still comforts me. This is a must-make dish if I ever saw one and I know I will be making it every week when he comes home. I hope you try it out, you will not be sorry.
Chicken with Marsala, Mushrooms and Gorgonzola

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbs garlic olive oil
6 oz cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/4 dry white wine
1/3 cup heavy cream
1-1/2 oz crumbled Gorgonzola (1/3 cup)
1 tbs chopped fresh rosemary

Trim the chicken and slice down the middle for two thinner patties; season with salt and pepper.

In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. The garlic oil add such a robust flavor to the chicken and makes the house smell delicious.

Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 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 white wine and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 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 by itself or over a bed of pasta, sprinkled with the remaining cheese and garnish with fresh rosemary.

Photos by A Healthy Jalapeno
Recipe adopted by Fine Cooking

1 comment:

Suresh Urs said...

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