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    You are in: Home / Recipes / Creamy Chicken Marsala Recipe
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    Creamy Chicken Marsala

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 24, 2012

      Reviewed for Aus/NZ Forum Recipe Swap Jan 2012. This was a nice dish and the flavour was good. Not quite sure what happened...but the cream seemed to seperate a little...but still tasted great in the sauce. Served with some baked baby taters and a cob of fresh corn. Photo also to be posted

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    • on January 06, 2010

      You use the DRY Marsala for this recipe NOT the SWEET Marsala wine. Excellent flavor and one of the best chicken recipes we have had in a long time!

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    • on August 27, 2009

      There is a sweet Marsala wine and a dry Marsala wine. For these types of recipes you use the DRY Marsala wine! This is an outstanding recipe that I will make many times over, and especially when I want something easy yet elegant to WOW my guests!

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    • on July 30, 2009

      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.

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    • on July 23, 2009

      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.

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    Nutritional Facts for Creamy Chicken Marsala

    Serving Size: 1 (392 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 826.5
    Calories from Fat 397
    Total Fat 44.1 g
    Saturated Fat 22.8 g
    Cholesterol 190.1 mg
    Sodium 1104.7 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 2.3 g
    Sugars 5.4 g
    Protein 36.4 g

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