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Chicken Marsala with Gorgonzola


Last updated 1/26/2012 at Noon

Here is a fantastic dish for you to fix. I love cooking with wine. It really enhances just about any meat dish. Marsala wine is no exception. You can pick it up at your local liquor store here in Orange. Some grocery stores may carry it also. As you cook with wine I have always been told the liquor will evaporate. This is true if you cook your food with the wine, the alcohol will disappear and leave the wonderful grape flavor left in your food.

If you prefer you can leave the wine out, but what a difference this will make. I know there is the non-alcoholic beverage in the grocery stores. Perhaps it will help. I cannot answer that at this time. So let me know by emailing me anytime, or call if you would like to order your next wine enhanced meal.

We are going to remodel the front part of the store now, but still taking Casserole orders and Catering for you. By the way if you know anyone looking to lower their blood sugar or loose weight, you have got to taste this new product I have just for that. It is taken once or twice a day and it tastes like Kool-Aid. It is so amazing, within two weeks you will notice a big difference.

Look for the details or email questions to [email protected] or you can call me about my own Weight Loss Party coming up. Happy Eating!!!

4 Boneless skinless chicken breast halves (6oz.each)

Tony’s seasoning

¼ teaspoon of pepper

3 Tablespoons of olive oil, divided

½ pound of sliced baby Portobello mushrooms

2 garlic cloves or more, minced

1 cup of Marsala wine

2/3 cup of heavy whipping cream

½ cup crumbled Gorgonzola cheese, divided

2 tablespoons of minced fresh parsley

Sprinkle chicken with ¼ teaspoon of salt Or Tony’s seasoning, and pepper. In a skillet, cook chicken in 2 Tbsp. oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170 degrees. Remove and keep warm.

In the same skillet, sauté mushrooms in remaining oil until tender. Add garlic, cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil, cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.

Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

Katheine Aras

[email protected]



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