This is one of my “stand-by dishes” when having guests over. It is rich, flavourful and does give off an air of sophistication (not my usual state I know, but I do like to mix it up a bit). The best part of it, however is that it maintains all of those aforementioned qualities while only taking a minimal amount of time and effort to create.
Chicken Marsala with Gorgonzola
Adapted from Fine Cooking, Issue 63
- 4 chicken cutlets (if your butcher doesn’t have any, 4 chicken breast halves pounded thinly between sheets of wax paper will do just fine).
- 1/3 c. flour for dredging
- 2 glugs of olive oil
- 1 lb. cremini or white button mushrooms, cleaned and sliced thinly
- 2 – 3 cloves of garlic, peeled and minced or crushed
- 2 – 3 sprigs of fresh thyme
- 1/2 c. marsala
- 1/3. heavy cream (you can lighten this up and use half and half)
- 1/3 c. crumbled gorgonzola TIP: Pop this in the freezer about 20 minutes before you intend on crumbling…it will be much easier if it has had some time to “chill”
- 3 Tbsp. fresh parsley, chopped
- Salt and pepper to taste
1) If you could not find cutlets, now is the time to pound your chicken breasts into submission. As I do not have a proper “meat mallet” or tenderizer as they are more commonly known, I have personally resorted to using a wine bottle.
2) Season your chicken with a good amount of salt and pepper and dredge it through the flour. Be sure to shake off any excess…you just want a light dusting, not a thick coat.
3) Add a glug of olive oil to a large saute pan and heat it on medium high heat. Now saute your chicken until it is golden on the outside. This will not take long at all, considering that either you or your butcher has pounded the breasts into a 1/2″ thickness. You may have to do this in batches…remember you don’t want to crowd the pan.
4) When your chicken is all done, put it on a plate and tent it with foil to keep it warm while you finish up the sauce.
5) Add another glug of olive oil. Heat it up, again on medium high heat and add the mushrooms. The mushrooms will soak up the olive oil until the pan seems quite dry. When this happens, sprinkly slightly with salt. You will then see the mushrooms release their moisture. Continue to cook them until this moisture evaporates and you begin to see a beautiful golden colour on the bottom.
6) At this point, add the garlic and thyme. Give it another 30 seconds to a minute to cook.
6) Now, in goes the Marsala…the smell is heavenly. Give it a good stir to bring up any brown bits left behind by the chicken or mushrooms. Let this bubble away a bit, 2 – 3 minutes or until the Marsala is reduced by about a third.
7) Stir in the cream and simmer for a few minutes. You will notice that the sauce begins to thicken. At this point, add in half of the gorgonzola and stir until the cheese has melted.
8 ) Return the chicken (and any nice juices that have accumulated on the plate) to the pan and coat the cutlets in the sauce.
9) Garnish with the parsely and remaining cheese. Serve immediately.