Creamy Chicken Marsala

Creamy Chicken Marsalan is a main course that serves 4. One serving contains 539 calories, 36g of protein, and 31g of fat. For $2.55 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from tablespoon.com has 15 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have butter, salt, shallot, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Similar recipes include Creamy Chicken Marsala, Creamy Chicken Marsala, and Easy Creamy Chicken Marsala.

Servings: 4

Preparation duration: 45 minutes

 

Ingredients:

4 tablespoons butter

3/4 cup chicken stock (from 32-oz carton)

1/2 cup Gold all-purpose flour

2 teaspoons finely chopped fresh sage leaves

2/3 cup heavy whipping cream

1 teaspoon fresh lemon juice

1/2 cup dry Marsala wine

8 oz sliced mushrooms

1/2 teaspoon pepper

3/4 teaspoon salt

1 shallot, finely chopped

4 boneless skinless chicken breasts (1 1/4 lb)

Equipments:

plastic wrap

meat tenderizer

rolling pin

frying pan

Cooking instruction summary:

1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place flour in shallow dish; coat both sides of chicken with flour. 2 In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 3 minutes on each side or until golden brown. Transfer chicken to plate; cover to keep warm. 3 In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter about 5 minutes, stirring occasionally, until lightly browned. Add shallot and sage; cook and stir about 3 minutes or until shallot is softened. Pour Marsala wine into skillet; heat to boiling, scraping up brown bits from bottom of skillet. Stir in chicken stock, whipping cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened. 4 Place chicken back in skillet 2 to 3 minutes or until cooked through (at least 165F). Remove from heat; stir in lemon juice. Serve with pasta, rice or mashed potatoes, if desired.

 

Step by step:


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Place flour in shallow dish; coat both sides of chicken with flour.

3. In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 3 minutes on each side or until golden brown.

4. Transfer chicken to plate; cover to keep warm.

5. In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter about 5 minutes, stirring occasionally, until lightly browned.

6. Add shallot and sage; cook and stir about 3 minutes or until shallot is softened.

7. Pour Marsala wine into skillet; heat to boiling, scraping up brown bits from bottom of skillet. Stir in chicken stock, whipping cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

8. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.

9. Place chicken back in skillet 2 to 3 minutes or until cooked through (at least 165F).

10. Remove from heat; stir in lemon juice.

11. Serve with pasta, rice or mashed potatoes, if desired.


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