Creamy Chicken Marsala
"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."
photo by Outta Here
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
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Anyone have a great way to grill chicken without it drying out? I’m always afraid my chicken will be undercooked so I tend to keep it on way too long. Last time I pounded the breast filets a little thinner and that seems to help but my grill is in the middle of my stovetop and it’s gas so I think it gets way too hot. Any help is appreciated.
Reviews
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This has become a go-to meal for me, Great option with amazing; rich taste It’s also easy to make. -
I've been making this recipe for years with a few modifications to make it a little easier and a little more my style. First I always use onions instead of shallots and get the pretty much the same flavor. Also I use regular chicken broth not low sodium. I usually buy the pre-sliced and washed baby Bellas for the mushrooms. I use rubbed sage instead of fresh. And last I like the sauce a little thicker so I usually use salted butter to make a roux and add that toward the end. That makes it just a little more succulent with the butter and puts the salt level right at my taste. I usually serve it with the chicken of course and some cheese tortellini. Great recipe this marsala sauce will have old Italian women high-fiving each other. -
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I followed this pretty much as written except that I added four cloves of grated garlic into the mushroom mixture just before I added mushroom mixture into the chicken broth,cream mixture. I didn't let the garlic cook for long, maybe 30 seconds, because I didn want it to get brown and bitter. I found that the sauce was very thin so I thickened it up ever so slightly with about a tablespoon of cornstarch slurry. Also, I felt that it needed a lot more fresh sage than called for but that's my personal preference. I ended up using about four tablespoons of freshly minced sage leaves and then in the last step where you add the lemon juice I ended up adding some dried sage because I had run out of the fresh sage and I felt it needed more flavor.. Served it with wild rice and fresh baby spinach. Highly recommend this chicken dish. -
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. -
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
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Tweaks
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I've been making this recipe for a years with a few modifications to make it a little easier and a little more my style. First always use onions instead of shallots and get the pretty much the same flavor. Also I use regular chicken broth not low sodium. I usually buy the pre-sliced and washed baby Bellas for the mushrooms. I use rubbed sage instead of fresh. And last I like the sauce a little thicker so I usually use salted butter to make a roux and add that toward the end. That makes it just a little more succulent with the butter and puts the salt level right at my taste. I usually serve it with the chicken of course and some cheese tortellini. Great recipe this marsala sauce will have old Italian women high-fiving each other.
