Chicken with Cream and Marsala
A great midweek meal, easy to throw together. Chicken breasts are pan fried then simmered in cream and wine. Serve with rice or over pasta.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breast fillets
- 4 spring onions, chopped
- 1 cup fresh mushrooms, sliced
- 1/3 cup Marsala wine
- salt and freshly ground black pepper to taste
- 1/3 cup double cream
- 2 tablespoons reduced fat milk
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Cook chicken in a large frying pan lightly greased with olive oil for 15 to 20 minutes, or until cooked through and juices run clear.
- Add spring onion and mushrooms and sauté until soft, then add Marsala wine and bring to a boil. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste.
- Stir in cream and milk and simmer until heated through, about 5 minutes.
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Reviews and Ratings
Global Ratings:
(170)
Reviews in English (130)
Altered ingredient amounts. This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favourite 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! - 29 Sep 2008
Altered ingredient amounts. 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 flavour is fantastic. This is a great meal to serve guests! - 29 Sep 2008
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 flavour 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 flavoured.Thanks for sharing Sara. - 29 Sep 2008