Chicken Marsala With Mushrooms Recipe
Chicken Marsala is a popular dish at Italian restaurants but it is so simple that you can stay home and recreate it for an evening in. Masala wine and mushrooms compliment one another to create the amazing sauce that makes up Chicken Marsala, with a creamy and rich twist on the original.
If you want a lighter sauce simple leave the cream off at the end of the recipe. Just a few simple steps will have you sitting down to a restaurant worthy dinner-high in flavor, low in cost, effort, and time.
Ingredients:
4 boneless skinless chicken breasts
1/2 cup Marsala wine
1 cup fresh, sliced mushrooms
1/2 cup heavy cream or half and half
1/2 tsp. dried Oregano
1-2 Tbsp. Olive oil
Salt and pepper to taste
Directions:
Slice chicken breasts in half or to 1/2″ thickness.
Saute chicken and olive oil in a large skillet for 15-20 minutes until no longer pink/juices run clear.
Stir in mushrooms and sauté until tender.
Add in wine, scrapping up all the little flavor bits in the pan as you stir.
Cover and simmer for 3-4 minutes.
Add in Oregano, salt and pepper taste.
Whisk in cream and simmer until heated through.
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- 4 boneless. skinless chicken breasts
- ½ cup Marsala wine
- 1 cup fresh, sliced mushrooms
- ½ cup heavy cream or half and half
- ½ tsp. dried Oregano
- 1-2 Tbsp. Olive oil
- salt and pepper to taste
- Slice chicken breasts in half or to ½" thickness
- Saute chicken and olive oil in a large skillet for 15-20 minutes until no longer pink/juices run clear.
- Stir in mushrooms and sauté until tender.
- Add in wine, scrapping up all the little flavor bits in the pan as you stir.
- Simmer for 3-4 minutes.
- Add in Oregano, salt and pepper taste.
- Whisk in cream and simmer until heated through
