Chicken Marsala is made with, you guessed it, Marsala wine! Marsala wine is a fortified wine originating from Scicily. It has a very distinct flavor. I don’t know that I would want to use it for drinking, but I love the savory flavor that it adds to this dish. I also love mushrooms and Gorgonzola cheese, so this dish is just an all round win for me! In my version, I have eliminated the butter that is usually in the recipe in an effort to lower the fat content.
I do have to admit that I used an inexpensive type of Marsala primarily intended for cooking. One of these days, I’m going to have to visit BevMo and invest in a more expensive, authentic Marsala and see how that tastes. I’m sure it will be wonderful!
This dish does have a nice amount of sauce, so it is well served over rice. I chose to serve it over brown rice, as I was trying to keep it healthy. I think it would also be great over a basic risotto. I also served a wonderful serve a sautéed spinach with bacon, shallot and mushrooms. I’ll post this recipe tomorrow. It was also really good!
Chicken Marsala with Gorgonzola Cheese
1 pound boneless, skinless chicken thighs or breasts (I used thighs)
1 tbsp Olive oil, divided
8 oz. mushrooms, sliced (I like baby Bella mushrooms)
1 shallot, finely diced
2 tbsp flour
1 cup Marsala wine
2 cups chicken broth
Salt and pepper to taste
1 tbsp parsley, chopped
1/4 cup Gorgonzola Cheese
Season chicken all over with salt and pepper.
Add olive oil to frying pan, if additional oil is needed use spray olive oil to coat pan. Heat over medium high heat. Cook chicken until browned on both sides about 3-4 minutes per side. Remove to a plate. It’s OK if it’s still pink in the middle, as it will cook more later.
If needed, add additional olive oil to pan. Add mushrooms and sauté until starting to brown. Add shallots and cook until tender. Sprinkle flour over vegetables and stir. Add some salt and pepper.
Pour wine into pan and stir, scraping bit off bottom of pan. Cook until thickened. Add chicken broth and continue to cook stirring occasionally. When it has reduced and thickened some, add the chicken back into the pan. Reduce heat to low and simmer for about 15-20 minutes or until chicken is cooked through.
Prior to serving, sprinkle with parsley and Gorgonzola cheese. Serve over rice.