Creamy Chicken MarsalaCourse: Recipe
I was looking for a good chicken marsala recipe for a long time and fell in love with this one from cafedelites.com. I doubled the original recipe so it ended up making 8 servings. Four servings for us one night and one meal into the freezer. You can cut everything in half below if you want to make just one night of dinner.
Note that below I put 2 boxes of pasta in the ingredients, but this is for 2 nights of dinner for our family. Cook up the 2nd box fresh on the night you’re eating it. I put the pasta into a pan with enough of the chicken & sauce for that night and mix it up over low heat for a minute or two so that the pasta & sauce combine thoroughly. Delicious! Image from cafedelites.com
- For the Chicken
1 cup all-purpose flour
2 tsp kosher salt
1 tsp pepper
2 1/2 lbs boneless chicken breast, sliced very thin and pounded
4 TBS olive oil, divided
8 TBS unsalted butter, divided
4 cloves garlic
- For the Marsala Sauce
2 TBS unsalted butter as needed
16 oz (250g) brown or Cremini mushrooms, sliced
2 shallots, sliced very thin
2 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in this mixture and shake off the excess.
- Heat 2 tablespoons oil and 4 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 1/2 of the chicken breasts until golden-brown on both sides (about 3-4 minutes per side). Transfer to warm plate, tent with foil to keep warm. Repeat for all remaining chicken breasts, adding more oil and butter, as needed.
- In the same pan with remaining pan grease leftover from the chicken, melt 2 tablespoons of butter. Add the mushrooms and shallots and cook for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute
- Pour in the Marsala wine and the broth and simmer until reduced by half and starting to thicken, about 10-15 minutes.
- Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
- Boil pasta. I make this to use 4 servings one night, so I only make one box of pasta. The second box of pasta is for the leftovers. When you are done with step 6, remove half of the chicken & sauce from the pan to freeze for another night. Add the pasta you are using tonight into the pan so that everything can mix together and cook for one more minute. Serve immediately. The sauce will continue to thicken off the heat.
Total Cost of meal
- Two boxes bowtie pasta: $1.60
2.5 lb chicken breast = $5
1.5 cups marsala wine (real wine, not cooking wine) = $3
1.5 cups heavy cream = $1.50
Mushrooms, shallots, garlic = $2.50
Other: Four, spices, broth = $0.50
Total Cost of 8 Servings – $14.10