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Easy Chicken Marsala
SUBMITTED BY:
sal
PHOTO BY:
Allrecipes
"Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!"
RECIPE RATING:
Read Reviews
(46)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
1/3 cup heavy cream
1/8 cup milk
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DIRECTIONS
Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.
Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
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REVIEWS
Reviewed on May 17, 2007 by
Kaye Lynn
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Kaye Lynn
May 17, 2007
This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!
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21 users found this review helpful
This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite...
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Reviewed on Jan. 16, 2007 by CatCanCook
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CatCanCook
Jan. 16, 2007
Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^=
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17 users found this review helpful
Good basic recipe, however it's better to pound the chicken first-I put it in a plastic...
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Reviewed on Sep. 7, 2003 by
GFGRILL
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GFGRILL
Sep. 7, 2003
Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we made the sauce (the smell was incredible), poured it over the chicken and baked for about one hour at 350 until warmed through. This recipe looked impressive and served beautifully from chaffing dishes. We'll definitely do this again!
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15 users found this review helpful
Our catering business needed an easy, quick Chicken recipe. This one was a hit and the...
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Reviewed on Aug. 4, 2003 by PAT POLLEY
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PAT POLLEY
Aug. 4, 2003
I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavor is fantastic. This is a great meal to serve guests!
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15 users found this review helpful
I love this recipe. I doubled wine and eliminated the cream and milk and replaced with...
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Reviewed on Jun. 3, 2004 by MADDIEJON
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MADDIEJON
Jun. 3, 2004
Yummy and easy! My husband loved this recipe! I doubled the sauce and added some flour to thicken it at the end. Nice flavor without being too overpowering! I will make this again.
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9 users found this review helpful
Yummy and easy! My husband loved this recipe! I doubled the sauce and added some flour to...
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Reviewed on Aug. 8, 2003 by KENGRA
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KENGRA
Aug. 8, 2003
Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken breasts to 1/4 inch thickness as is traditionally done with chicken marsala; and (2)after cooking the chicken over MEDIUM heat, I put it aside on a plate while cooking the mushrooms to avoid over cooking. Then added the chicken back in before adding the marsala wine.
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8 users found this review helpful
Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken...
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Reviewed on Jul. 31, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 31, 2003
The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The one I made for myself had no cream. The flavor on both was way out of this world. Because of the cream sauce, the presentation was prettier on this one. I will use this recipe for guests and the other Marsala for my family dinners. Both recipes are perfectly flavored.Thanks for sharing Sara.
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7 users found this review helpful
The same night I made this Chicken Marsala for family, I also made a different one from this...
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Reviewed on Oct. 16, 2007 by
JIMPEGGY2
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JIMPEGGY2
Oct. 16, 2007
Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat cutting counts. In this case as in many when you use the evaporated milk in place of creams and regular milk products, you get all of the creaminess and not so much of the fat. It is also a real $$ saver. If you have champagne taste but only have beer budget, you will like this substitute. I promise!
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6 users found this review helpful
Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The...
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Reviewed on Mar. 8, 2006 by
twincb
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twincb
Mar. 8, 2006
I thought this recipe was easy and delicious. I added a little bit more Marsala wine and I was careful not to overcook the chicken. It turned out to be tasty and quick.
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5 users found this review helpful
I thought this recipe was easy and delicious. I added a little bit more Marsala wine and I...
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Reviewed on Jun. 23, 2003 by MICHELLESRECIPES
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MICHELLESRECIPES
Jun. 23, 2003
Loved it! Chicken Marsala is one of my favorite dishes and I have been searching for a good recipe. My husband loved too. This was easy and tasted great. I tripled the sauce and it was perfect.
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5 users found this review helpful
Loved it! Chicken Marsala is one of my favorite dishes and I have been searching for a good...
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