Chicken with Cream and Marsala

    40 minutes

    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.

    139 people made this

    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

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Stir in cream and milk and simmer until heated through, about 5 minutes.

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    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