Chicken with a Creamy Marsala Sauce Recipe - Allrecipes.com
Chicken with a Creamy Marsala Sauce Recipe
  • READY IN 30 mins

Chicken with a Creamy Marsala Sauce

Recipe by  

"This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  2. Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  3. Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  4. Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2013

This recipe had a nice mild flavor and the sauce was good over the chicken and the rice that I served with it. I followed the recipe, except used half and half instead of the heavy whipping cream. Next time (and there will be a next time) I will probably add some seasoned salt, extra pepper, and minced garlic. Thanks Stephanie for a really good recipe.

 
Most Helpful Critical Review
Jan 01, 2013

I love Chicken Marsala when I go out to eat, but have never made it myself. I'm a pretty decent cook. I followed these directions to the T (with the only exception, I only had 1/2 and 1/2 on hand- no heavy cream). It didn't meet my expectations. It was ok, my family didn't complain, but didn't finish their plate either. I can't put my finger on what is missing, I will probably try other recipes and "play" with it, until I find that restuarant taste!

 
Nov 08, 2012

Wow, this was fantastic, and a huge hit with my family! I used 14 ounces of chicken tenders, and 8 ounces of slice mushrooms (cooked them in step 3 with the marsala and broth). I also subbed 1/2 and 1/2 for the cream, and dijon for the ground mustard, since that's what I had on hand. It was similar to chicken dishes with cream of mushroom soup, but probably much healthier/natural, and just as easy to make. Thank you!

 
Aug 28, 2013

We loved it. I followed the recipe exactly. If I had mushrooms on hand they would've went in. I served it with egg noodles. Though there were leftovers, they were gone the next day. Nice, easy, delicious meal.

 
Mar 09, 2014

This recipe was definitely delicious!! I used half and half instead of whipping cream and it was amazing!!

 
Nov 03, 2013

This recipe was very delicious and somewhat easy to make. I followed the recipe up until it was time to add the wine. I cook the chicken as directed, did that in batches. Then I put all the cooked chicken on a plate and followed the wine, broth, cream mix in the order listed on the recipe. Once the sauce was mix and creamy, I put the chicken back into the skillet. Very rich, but so worth it.

 
Jul 28, 2013

1 lb of white mushrooms was a nice addition. As soon as sauce is done, add the al dente cooked pasta so it can soak up as much sauce as possible for just a minute. I served it with steamed broccoli.

 
Jul 10, 2013

It was very good, simple too make. I cooked the sauce down and added a little more Marsala and fresh parsley for color. A definite keeper!

 

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Nutrition

  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 53.6 g
  • 107%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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