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

    Creamy Chicken Marsala. Photo by Mikekey

    1/8 Photos of Creamy Chicken Marsala

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    sofie-a-toast's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put oven rack in middle position and preheat oven to 200°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off exess.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Serve chicken on top of rice or pasta with sauce poured over.

    Ratings & Reviews:

    • on August 25, 2014

      55

      First of all, I can't tell you how divine this smells while it's cooking. It's enough to make your mouth start watering. I used a mixture of cremini and white mushrooms, which worked out wonderfully. All the seasonings are spot-on, and I wouldn't change a thing. Thanks for sharing this gem! Made for Culinary Quest 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2014

      55

      Delicious! At first we thought only 4 stars but the more we ate it the more we liked it, and it was great the next day. I thought it was weird that there was no garlic and the garlicky baked fontina dish we had with it gave it a boost, so I would add some the next time I make it. Made for the Food friends and fun 2014 Culinary Quest for the Cruisin' Culinary Queens

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2014

      55

      We loved this one. DH had three helpings. Mine didn't thicken like I thought it would but loved all the sauce with tortellini and Italian bread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Creamy Chicken Marsala

    Serving Size: 1 (426 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 633.8
     
    Calories from Fat 360
    56%
    Total Fat 40.1 g
    61%
    Saturated Fat 20.1 g
    100%
    Cholesterol 168.0 mg
    56%
    Sodium 337.1 mg
    14%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.9 g
    7%
    Protein 33.7 g
    67%

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