Creamy Chicken Marsala Recipe - Allrecipes.com
Creamy Chicken Marsala Recipe
  • READY IN 20 mins

Creamy Chicken Marsala

Recipe by  

"An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2012

As I live in Japan, I had to substitute some of the ingredients because I couldn't get Marsala wine or the mushrooms. I used "Akadama" which is a sweet red wine and I substituted "shitake" mushrooms for the cremini mushrooms. I gave it 4 stars, but my partner, who is Japanese would give it 2.5 stars and the reason is that the first few bites are really delicious, but after that, the flavor is a bit "persistent". (Japanese people, in general, prefer more delicate flavors...) I would definitely make this again. It was quick and easy! For the pasta, I used "fresh" fettucini pasta.

 
Most Helpful Critical Review
Mar 06, 2014

made this recipe as written. Way too much marsala and chicken was very bland. Made it again with minor tweeking. I seasoned the chicken before browning and used 1/2 the Marsala. At the end I stirred in 1/2 cup sour cream. Served over fettucine..With changes it was much better.

 

13 Ratings

Feb 04, 2014

Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup, wine and 1 cup chicken broth - return chicken to pan and simmer for 45 minutes. PERFECT!

 
Jan 03, 2013

This was an incredibly easy recipe and tasted great! I added a bit of truffle oil with the mushrooms and needed to season the sauce a bit more with salt and pepper even after seasoning the chicken but it was great!

 
Oct 10, 2012

This recipe was the most flavorful Chicken marsala I have made in a long time.It was so simple without having to dredge the chicken in flour but still able to aquire the taste I wanted.Use fat free cream of mushroom soup for less calories and it was just delicious.I will be making this again for sure.

 
Jul 17, 2013

A wonderful and quick dish, just what I was looking for to use some pantry items. I used fresh button mushrooms I had on hand. Served with mashed potatoes.

 
Apr 05, 2013

This was so easy and so good! Followed the recipe exactly except I let it simmer covered for about 45 minutes - steam built up under the lid and caused the sauce to be a little thin. Next time I'll either leave the lid off or vent it. I served it over brown rice - my son said the leftovers where even better the next day. Will be making this one again! Thanks for sharing!

 
Dec 14, 2014

I made this, but instead of a basic salt and pepper seasoning, I used emeril's essence mixed with 1/2 cup flour and dredged the chicken in that. It was crazy good. My picky 14-year-old had two helpings. I paired it with green beans almondine and roasted red potatoes.

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 636 mg
  • 25%

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

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About the Cook

 
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