Creamy Chicken Marsala

How to make a Creamy Chicken Marsala.


  • 4 boneless skinless chicken breasts, halved
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 1/2 lb sliced mushrooms
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 cup Marsala wine
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley


  1. Pound the chicken with a mallet to 1/4 inch thickness or until uniformly even.
  2. Sprinkle with salt and pepper.
  3. In a large skillet, cook the chicken in 2 tablespoons of oil over medium heat for 6-8 minutes per side or until the chicken is about 170C degrees.
  4. Remove from the skillet and set aside.
  5. In the same skillet, saute the mushrooms in the remaining tablespoon of olive oil until tender, for about 5 minutes.
  6. Add the garlic and cook for a minute longer.
  7. Add the wine.
  8. Scrape the bottom of the pan to loosen any brown bits.
  9. Bring to a boil and cook until the liquid is reduced by a third, for about 5 minutes over medium heat.
  10. Stir in the heavy cream and a pinch of salt.
  11. Return to a boil and cook until slightly thickened, about another 5 minutes over medium heat.
  12. Add 1/3 cup of Gorgonzola cheese.
  13. Return the chicken to the pan.
  14. Cook until the cheese is melted and the chicken is heated through, about 2 minutes per side.
  15. Top the chicken with mushrooms and sauce.
  16. Sprinkle with the remaining cheese and garnish with parsley.
  17. Serve and enjoy!
Print Friendly, PDF & Email
Click to rate this post!
[Total: 0 Average: 0]
Please help my blog grow by sharing this post with your friends & family.