Here is a classic Chicken Marsala recipe that is a favourite around the house. It’s quick and easy to make, and we love the Marsala sauce.
Marsala is a wine from the island of Sicily in Italy. It’s a fortified wine similar to Port or Sherry. First, the wine is made, then oxidized (which gives it that Sherry quality) then fortified with alcohol to preserve it.
Initially, it was made this way to survive long ocean voyages, but it was just made that way because of the legacy. It’s a great cooking wine, but I’m not a massive fan of sipping it like regular wine. On the other hand, most Marsala has an alcohol content of between 15 to 20 per cent, so it has a bit more of a kick. This recipe has cream, but you could substitute more chicken stock and maybe thicken it with cornstarch.
This Chicken Marsala can be served with mustard roasted potatoes and green beans. It could also be served with some type of pasta.
Creamy Chicken Marsala Recipe
Ingredients
- 1 cup chicken stock
- 2 tablespoons shallots chopped
- 5 tablespoons butter
- 10 ounces mushrooms thinly sliced
- 1½ teaspoons fresh sage chopped
- 1 dash salt
- 1 dash black pepper
- 1 cup flour
- 4 pounds chicken breasts
- 2 tablespoons olive oil
- ½ cup Marsala wine
- â…” cup heavy cream
- 1 teaspoon lemon juice
Instructions
- Cook shallots in 3 tablespoons of butter in a skillet until they turn golden brown, about 1 minute.
- Add mushrooms, sage, salt and pepper and cook until mushrooms start to brown for 6 to 8 minutes. Remove from heat.
- Put flour in a shallow dish.
- Cut chicken breast lengthwise to make 2 thinner breasts.
- Heat olive oil in a skillet over moderately high heat
- Pat chicken dry and season with salt and pepper, then dredge in flour.
- Saute chicken in batches. Don’t crowd in the skillet. Until golden on each side. About 4 minutes. Put in a warm oven to keep warm.
- When done with the chicken, wipe out the skillet.
- Add ½ of Marsala to the skillet over high heat. Stir to scrape up brown bits.
- Add chicken broth, cream and mushrooms. Simmer until sauce thickens, about 8 minutes.
- Add lemon juice and 2 tablespoons of Marsala.
- Put chicken on a serving platter and pour sauce over it.
