This Creamy Marsala Chicken Has Incredible Flavour With The Marsala Bringing Out Fantastic Aromas & Fragrances.
Learn how to make the most amazing creamy marsala chicken. This is the perfect sauce to coat & lather some perfectly cooked chicken breasts with incredible flavour. If you didn’t know, marsala is a fortified, dry or sweet wine. Its characteristics contain deep, warm & sweet notes of honey, brown sugar, dried fruit & licorice.
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 2 ½ Tbsp (35g) - Unsalted Butter (Plus 1 Tbsp (15g) (Optional)
- 2 (300g or 10.5oz) - Chicken Breast, Butterflied
- 1 tsp (3g) - Onion Powder
- 1 tsp (3g) - Garlic Powder
- 200g (7oz) - Swiss Brown Mushrooms, Thinly Sliced
- 6 - Garlic Cloves, Minced
- 1 Cup (250ml) - Marsala Fortified Wine (Sweet or Dry)
- 1 Cup (250ml) - Chicken or Vegetable Stock
- 1 Cup (250ml) - Thickened Cream (Heavy Cream, Whipping Cream, or Full-Fat Cream)
- 10g (0.3oz) - Flat Leaf Parsley, Chopped
- Salt & Pepper To Taste
- Parmigiano Reggiano (Parmesan Cheese) To Serve
Instructions
- Place butterflied chicken into a mixing bowl. Add in the onion powder, garlic powder, sea salt flakes, black pepper & olive oil. Rub the chicken into the seasoning & set it aside for the time being whilst you prepare the rest of the ingredients.
- Place a large pan over high heat. Once hot, add in the olive oil & unsalted butter, allow to melt. Once melted, add in the seasoned butterflied chicken breasts & sear for 3 minutes on both sides until golden brown. Remove chicken from pan & place onto a plate to rest.
- In the same pan, add in the butter if using then add in swiss brown mushrooms & season to taste. Saute for 3 minutes, stirring regularly. Add in minced garlic & saute for 45 seconds, stirring regularly.
- Add in the marsala fortified wine as well as the chicken stock, stir well to deglaze the pan & bring to a boil. Once boiling, reduce the heat to medium-low & simmer for 7 minutes to reduce, thicken & enhance the flavour.
- 7 minutes later, add in the cream, check for seasoning, increase the heat to medium-high & bring the sauce to a simmer. Once simmering, reduce heat back to medium-low & allow the sauce to reduce for 4 minutes, stirring occasionally.
- Add in chopped parsley & reintroduce the seared chicken along with any juices that may have accumulated on the plate or bowl. Flip the chicken in the sauce & cook for 1 minute. Remove from the stovetop serve & dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Marsala Chicken Storage Instructions
To store, place the chicken and sauce into the fridge for up to 4 days and into the freezer for up to 3 months. It’s not recommended to freeze this because it is a cream-based sauce, but it can be done with careful reheating.
Creamy Marsala Chicken Reheating Instructions
To reheat, place the chicken and sauce into a pan over medium-high heat, add a splash of cream to freshen it up, protect the sauce from splitting, and heat gently until the chicken is hot in the centre. If heating from frozen, allow it to thaw in the fridge overnight. Due to it being cream-based, don’t reheat it in the microwave, as the inconsistent heat will split the sauce.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
This was one of the first recipes I tried fromJack Ovens. I was completely amazed how much flavour is packed into it.
The instructions are straight forward and if you follow the video or the recipe you cant go wrong.
I thought for a very short time, that i was now a brilliant cook after making this dish.
I have made this on numerous occasions since and it only gets better and better. It gets a thumbs up from me.
Hey, Steven. It’s awesome to see you here! Thank you so much for your kind words & amazing support. I really am happy you enjoy everything, especially this recipe.