Creamy Chicken Marsala
photo by Jubes
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- olive oil
- 2 -4 chicken breasts (see note above on servings)
-
Sauce
- 2 -3 tablespoons butter
- 300 g mushrooms, sliced
- 3 green onions, sliced thinly
- 1⁄2 cup marsala wine
- 1 1⁄2 teaspoons instant chicken bouillon granules
- 1 cup water
- 1⁄2 lemon, juice of
- 1⁄2 cup cream
- 1 tablespoon basil, chopped finely
- 1 tablespoon cornflour
- pepper
- parsley, to sprinkle over (optional)
directions
- Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
- Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.
- Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
- Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
- Return chicken to pan, simmer gently until chicken is heated through.
- To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.
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Reviews
-
This was my first time using marsala wine (after visiting 4 liquor stores before finding some) and I assume this is what attributed to the sweetness of the recipe - which was a little too sweet for us - that said I would halve the marsala and use the juice of a whole lemon to bring the tartness through. I had 5 boneless, skinless chicken breasts with a total weight of 770g, so thinking that they may be on the small side I only allowed 4 minutes per side and when I went to put them back in the sauce (which I may add for 4 of us there was heaps, have about a 1 cup left over, which I plan of blitzing and adding some more cooked vegetables to and serving to the DM as soup - she loved the sauce), therefore the breasts took a full 10 to 12 minutes to finish cooking through but were still tender and moist. Served with mashed potato and steamed vegetables. Thank you The Flying Chef, made for Edition 8 - Make My Recipe.
-
We enjoyed this thanks Natalie. I don't like flour thickened sauces, so as it was just for 2, I used 1/2 a cup of water, a teaspoon of chicken stock powder and let the sauce reduce until it was a nice consistency. I liked the lemon in there to cut the sweetness of the marsala and really enjoyed the basil. It was like a trip back to a 70's dinner party and just great on a cold winter's night.
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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