Recipe by sal
"Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!"
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skinless, boneless chicken breast halves
chopped green onion
sliced fresh mushrooms
salt and pepper to taste
This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!
Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^=
Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we made the sauce (the smell was incredible), poured it over the chicken and baked for about one hour at 350 until warmed through. This recipe looked impressive and served beautifully from chaffing dishes. We'll definitely do this again!
I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavor is fantastic. This is a great meal to serve guests!
Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat cutting counts. In this case as in many when you use the evaporated milk in place of creams and regular milk products, you get all of the creaminess and not so much of the fat. It is also a real $$ saver. If you have champagne taste but only have beer budget, you will like this substitute. I promise!
Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken breasts to 1/4 inch thickness as is traditionally done with chicken marsala; and (2)after cooking the chicken over MEDIUM heat, I put it aside on a plate while cooking the mushrooms to avoid over cooking. Then added the chicken back in before adding the marsala wine.
The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The one I made for myself had no cream. The flavor on both was way out of this world. Because of the cream sauce, the presentation was prettier on this one. I will use this recipe for guests and the other Marsala for my family dinners. Both recipes are perfectly flavored.Thanks for sharing Sara.
Is it impossible to make an easy gourmet dinner in a flash during the weekday? Not with this recipe!!! Wow! That is all I have to say. Again, I am a purist and usually do the recipes as they are written the first time around. The recipe was definitely very good as is and deserves all the stars. If and only if you decide to “augment” it, here are my suggestions:
1- Lightly dredge the chicken in flour before sautéing it. It gives it a little crust which I like.
2- Remove the chicken from the skillet and reserve in a plate before step #2, and only put back the chicken after adding the cream in step #3. This will ensure that the chicken is still tender.
3- Triple the cream!!! It is the best attribute of the recipe! Since there will already be a lot of cream, you don’t need the milk. I just omit it now.
4- Make sure you take the time to cook down the Marsala wine, which is why it should be boiled for 2 to 4 minutes as per step #3. Marsala is a nice fortified wine but can be a little overpowering for kids and people that don’t especially appreciate alcohol.
That being said, I’ve served this over pasta, rice, and mashed vegetables and I’ve only had rave reviews.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
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