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Chicken Marsala recipe please with cream

a VIP is coming to dinner tomorrow night. I have always preferred a creamier chicken marsala so any failsafe recipes would be appreciated. It's just the two of us. What sides would go with it and mashed potatoes ( he is a mashed potato man).
thanks

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  1. This is easy, quick and foolproof. I've done it!

    4 boneless skinless chicken breasts
    4 mushrooms, sliced
    1 cup Marsala wine
    1 cup heavy cream
    salt and pepper to taste
    1 cup flour
    2 tablespoons butter
    2 tabelspoons olive oil

    Place chicken between 2 pieces of plastic wrap and ound to 1/4-inch thickness. Dredge in flour; shake off excess. Heat oil and butter in a large skillet and add the breasts. Sautee for 4 minutes per side. Remove from pan and put aside.

    Put mushrooms in pan nad cook for 2 minutes before adding wine. Cook for 2 more minutes and then add heavy cream. When the sauce reduces to one-half, put the chicken back in the pan and cook for 2 more minutes.

    This recipe originally called for adding 1/4 cup currants to the sauce with the cream, but my hubby doesn't like it that way. Add them if you're a currant fan, but it's fine without them.

    I prefer it with mushroom risotto or mushroom-laced wild rice instead of potatoes, but you're the chef. Asparagus or green beans pair nicely as a veggie.

    This recipe was from a class I took in Tempe, AZ with Mark Vojtek. Good luck!

    3 Replies
      1. re: 1wino

        thank you for that, I used a couple of shallots a few more mushrooms as well and needed a little flour to thicken the sauce but it tasted great.

        1. re: 1wino

          Wow this was good. My family says we definitely need to make this again. I used Dry Marsala, about 3 cups of sliced Baby Bello shrooms, 2 tsp of minced garlic, and did use some cornstarch dissolved in a bit more Marsala to thicken it.

          Thanks 1wino for sharing!

        2. Here is a great recipe from Food Network. I used pork cutlets in this recipe and it was great. I also served it over pasta but mashed potatoes would be great too.

          http://www.foodnetwork.com/recipes/gi...

          2 Replies
          1. re: jpc8015

            This is incredibly good -- serving over mashed potatoes instead of pasta would make an incredibly rich dish, for my taste at least, so for the other side I'd make something to offset the cream and butter. Maybe a green vegetable to add some color?

            1. re: jpc8015

              If you've managed a thicker Marsala sauce, it's great with roasted garlic and herb pierogies, if you happen to have/find them. I'm partial to both pierogies and chicken marsala though ^_^. I've been adding porcini powder to either the sauce or the dredge lately, have not been disappointed yet.

            2. You may already be aware of this but, if you aren't:
              Control the temperature during the reduction period very carefully. You don't want to allow the cream to boil.

              2 Replies
              1. re: todao

                I often reduce heavy cream at a boil. It doesn't curdle unless you have milk in it.

                1. re: todao

                  I never let cream boil either, when I have accidentally let it boil, it curdles, seperates and looks gross. For ne it works best when I add it at the very last, then gently stirring it in. Keep it warm is all.

                2. This is one of my fav dishes and 1wino recipe is spot on..I add garlic to the mix..
                  as far as a side goes, I like garlic mash pots and have also done fingerling pots which are delicious too..

                  1. 1wino, sweet or dry Marsala ????

                    3 Replies
                    1. re: cookkevin

                      Can someone give me the brand name of the bottle of Marsala wine that I should get and where I should get it. And should it be sweet or dry? I want to make this recipe!

                      1. re: lilmomma

                        lilmomma: I buy Cribari Cellars Marsala from my local stupidmarket. If you google it, it is more of a sweet wine. It works well in my Chicken Marsala.

                    2. If you are looking to cut the richness a little, sub equal parts chicken stock for half of the cream. AreBe added garlic - I would suggest that if you do this, you add it with the mushrooms close to the end after they have given up their liquid, cook 10 or 15 seconds before adding the wine so that it doesn't fight with the marsala.

                      1 Reply
                      1. re: tomatoaday

                        I definitely recommend the garlic as well (and almost everything is better with mushrooms). It makes such a wonderful sauce and I use it over both the chicken and use penne' pasta then have a mixed veggie on the side.

                      2. Need photo for Pinterest!

                         
                        1. Chicken Marsala - HH

                          Yield: Makes 5 servings
                          Active Time: 50 min
                          Total Time: 50 min

                          Ingredients:


                          1 cup chicken stock
                          2 tablespoons finely chopped shallot
                          5 tablespoons unsalted butter
                          10 oz mushrooms, trimmed and thinly sliced
                          1 1/2 teaspoons finely chopped fresh sage
                          1/4 teaspoon salt
                          1/8 teaspoon black pepper
                          1 cup all-purpose flour
                          5 skinless boneless chicken breast halves
                          2 tablespoons extra-virgin olive oil
                          1 cup sweet Marsala wine
                          ½ cup heavy cream
                          1 teaspoon fresh lemon juice
                          4 oz prosciutto
                          4 Tbls flour in slurry

                          Directions:

                          Put oven rack in middle position and preheat oven to 200°F.

                          Pound chicken to 1/4 inch thick. Season chicken with salt and pepper and dredge with flour.

                          Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

                          Turn down heat and sweat shallot in 3 tablespoons butter, stirring, until shallot begins to turn golden, about 1 minute. Add prosciutto and allow it to render some fat.

                          Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

                          Add 1 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add stock, cream, and flour slurry then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and 1/2 teaspoon sage.

                          Serve chicken with sauce.