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.
Creamy Marsala Chicken
Ingredients
- 15 ml Olive Oil
- 35 g Unsalted Butter
- 2 Chicken Breast Butterflied
- 4 g Onion Powder
- 4 g Garlic Powder
- 200 g Swiss Brown (Cremini) Mushrooms Sliced
- 6 Garlic Cloves Minced
- 250 ml Marsala Fortified Wine Sweet or Dry
- 250 ml Chicken Stock
- 250 ml Thickened Cream
- 10 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
- Parmigiano Reggiano To Serve
Method
- Place the butterflied chicken into a mixing bowl. Add the onion powder, garlic powder, sea salt flakes and black pepper. Rub the seasoning into the chicken and set aside while you prepare the rest of the ingredients.
- Place a large pan over high heat. Once hot, add the olive oil and unsalted butter, and allow to melt. Once melted, add the seasoned chicken breasts and sear for 3 minutes on both sides until golden brown. Remove the chicken from the pan and place onto a plate to rest.
- In the same pan, add the extra butter if using, then add the Swiss brown mushrooms and season to taste. Sauté for 3 minutes, stirring regularly. Add the minced garlic and sauté for 45 seconds, stirring regularly.
- Add the Marsala wine and chicken stock, stir well to deglaze the pan, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 7 minutes to reduce, thicken and enhance the flavour.
- After 7 minutes, add the cream, check for seasoning, increase the heat to medium-high, and bring the sauce to a simmer. Once simmering, reduce the heat back to medium-low and allow the sauce to reduce for 4 minutes, stirring occasionally.
- Add the chopped parsley and reintroduce the seared chicken along with any juices that have accumulated on the plate. Flip the chicken in the sauce and cook for 1 minute, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Remove from the stovetop, serve, and dig in.
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.
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