Creamy Chicken Marsala Recipe

Recipe By Slurrp

A variation of the traditional Italian Scaloppine, this Americanized Marsala version is completely addictive. Creamy Chicken Marsala is a delecious, finger licking and flavourful chicken recipe which has a perfect balance of creamy texture and spices.

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Non Vegdiet
Creamy Chicken Marsala
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ingredients serve

Ingredients for Creamy Chicken Marsala Recipe

  • 1/4 cup All purpose flour
  • 2 garlic cloves
  • 1 Shallot
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Rosemary
  • 2 boneless skinless chicken breasts large
  • 1 tablespoon olive oil
  • 3 tablespoon butter 45g
  • 8 ounce white button or swiss mushrooms
  • 1 cup wild dried forest mushrooms
  • 3/4 cup dry Marsala wine
  • 1 cup chicken stock
  • 3/4 cup Heavy cream
  • As required Some fresh chopped parsley

Directions: Creamy Chicken Marsala Recipe

  • STEP 1.Peel shallot and chop very finely. Peel garlic and mince or chop very finely.
  • STEP 2.Wash and chop the parsley. Set aside.
  • STEP 3.Soak the dry mushrooms in the chicken stock to rehydrate. Set aside.
  • STEP 4.Remove any chicken skin, slice into 3 or 4 even pieces parallel to the chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).
  • STEP 5.Using a meat mallet, gently flatten the thicker sides for an even thickness.

step 8

  • STEP 1.Season both sides of each piece with salt and pepper.
  • STEP 6.Add the flour to a plate and coat each chicken piece both sides, shaking away any excess.
  • STEP 7.Add the butter to a medium heat frying pan with a drizzle of olive oil.
  • STEP 8.Add chicken to the hot pan (should be a moderate sizzle sound, do not burn butter).
  • STEP 9.Add the fresh or dried thyme and rosemary, continue cooking chicken until it becomes a nice golden brown colour.
  • STEP 10.Heat up a plate. Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.
  • STEP 11.Once golden brown, transfer to a hot plate and leave aside. Add another third of the butter to the same hot frying pan.
  • STEP 12.Add the cut or diced mushrooms and cook for 2 minutes.
  • STEP 13.Add the minced garlic straight into the frying pan and keep tossing the mushrooms for even cooking.
  • STEP 14.Deglaze the pan by adding the marsala (if confident you can flambe, otherwise do it away from the flame for safety).
  • STEP 15.Add the chopped shallots and chicken stock with soaked mushrooms.
  • STEP 16.Continue reducing sauce for on high heat until three quarters of the liquid has evaporated.
  • STEP 17.Add the cream and reduce on high heat until thickened.
  • STEP 18.Transfer chicken to a serving plate and pour the sauce with mushrooms over chicken.
Nutrition
value
636
calories per serving
36 g Fat29 g Protein19 g Carbs7 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    29g
  • Carbs
    19g
  • Fiber
    7g

MacroNutrients

  • Carbs
    19g
  • Protein
    29g
  • Fiber
    7g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    165mg
  • Iron
    6mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    4mg
  • Phosphorus
    328mg
  • Selenium
    32mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp