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Creamy Chicken Marsala Recipe
Jane Crompton
Chicken marsala is an Italian dish you must try of you like a creamy and savoury chicken fox you can have when you want something filling and satisfying.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Calories
1193
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
⅔
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.
Nutrition
Calories:
1193
kcal
Carbohydrates:
35
g
Protein:
103
g
Fat:
65
g
Saturated Fat:
23
g
Polyunsaturated Fat:
11
g
Monounsaturated Fat:
27
g
Trans Fat:
0.5
g
Cholesterol:
339
mg
Sodium:
419
mg
Potassium:
1432
mg
Fiber:
2
g
Sugar:
7
g
Vitamin A:
993
IU
Vitamin C:
3
mg
Calcium:
116
mg
Iron:
6
mg
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