Creamy Chicken Marsala Recipes

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CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

I got this recipe from my roommate who had grown up with it. I try not to eat much meat but the sauce alone over rice or pasta is to die for. It is such a great mixture of savory, earthy, salty and a tiny bit sweet.

Provided by sofie-a-toast

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups reduced-sodium chicken broth (14 oz)
2 tablespoons finely chopped shallots
5 tablespoons unsalted butter
10 ounces mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless chicken breast halves (2 lbs total)
2 tablespoons olive oil
1/2 cup plus 2 tablespoons dry marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Bring broth to a boil in a 2 quart saucepan ver high heat then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  • Cook shallot in 3 T butter in a 8-10 inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute Add mushrooms, 1 tsp sage, salt and pepper and cook, stirring occasionally until liquid mushrooms give off is evaporated and they begin to brown, 6-8 minutes. Remove from heat.
  • Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  • Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off exess.
  • Heat 1 T each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large ovenproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out the skillet and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
  • Without cleaning, add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickned, 6-8 minutes. Add lemon juice and remaining 2 T wine and 1/2 tsp sage.
  • Serve chicken on top of rice or pasta with sauce poured over.

CHICKEN WITH A CREAMY MARSALA SAUCE



Chicken with a Creamy Marsala Sauce image

This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
salt and ground black pepper to taste
2 pounds chicken tenders
2 tablespoons olive oil
2 tablespoons butter
½ cup Marsala wine
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard

Steps:

  • Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  • Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  • Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  • Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!

Provided by Alyssa Rivers

Categories     Main Course

Time 25m

Number Of Ingredients 10

4 boneless skinless chicken breasts (thinly sliced*)
salt and pepper
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine** see note
1/2 cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish

Steps:

  • In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
  • Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
  • Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Nutrition Facts : Carbohydrate 4 g, Protein 27 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 154 mg, Sodium 264 mg, Fiber 1 g, Sugar 1 g, Calories 410 kcal, ServingSize 1 serving

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

Provided by Sophia Del Gigante

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
salt and ground black pepper to taste
2 skinless, boneless chicken breasts, cut into cubes
1 onion, diced
1 cup sliced cremini mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup Marsala wine

Steps:

  • Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

The difference between this marsala and the others is the cream. Really simple, really good. Great for company, but quick to fix. source: 365 ways to cook chicken

Provided by quixoposto

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, minced
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
salt and pepper

Steps:

  • Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
  • Add chicken and saute until lightly browned (4 min). Remove and set aside.
  • Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
  • Cook until lightly browned.
  • Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
  • Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
  • Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

Nutrition Facts : Calories 373.9, Fat 24.2, SaturatedFat 14.6, Cholesterol 139.7, Sodium 175.8, Carbohydrate 6.6, Fiber 0.6, Sugar 1.1, Protein 30.2

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY



One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Michael Price

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

Steps:

  • Heat a large pot over medium-high heat.
  • Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
  • Cook until chicken is no longer pink. Remove and set aside.
  • Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
  • Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  • *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
  • Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  • When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

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