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).
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!
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.
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..