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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

    1/5 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.

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    Ratings & Reviews:

    • on February 08, 2014

      55

      I love chicken Marsala and this is the first time that I made it myself. Great recipe-so delicious and moist that it rivals restaurant versions. I will definitely be making this again. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2013

      55

      AMAZING! Best I've ever had...the only thing I tweaked...I added 2 cloves of crushed fresh garlic after I sautéed the shallots....then added the mushrooms! WHOA! SO DELISH!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2012

      55

      I cut the recipe in half and kept the sauce the same amount...DELICIOUS!!!!! Like some of the other reviewers I haven't added cream to my other marsala recipes I have made but this is wonderful and over brown rice...oh so yummy! Made for Fall PAC 2012 and going into my Favorites of 2012 cookbook. Thank you for posting.

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

    Read All Reviews (9)

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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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