Chicken breasts are pan fried, then braised in Marsala wine and cream with mushrooms and spring onion. A satisfying midweek meal. Serve with rice or over pasta.
This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite 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! - 16 Oct 2002 (Review from Allrecipes US | Canada)
Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^= - 16 Jan 2007 (Review from Allrecipes US | Canada)
Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we made the sauce (the smell was incredible), poured it over the chicken and baked for about one hour at 350 until warmed through. This recipe looked impressive and served beautifully from chaffing dishes. We'll definitely do this again! - 11 Dec 2001 (Review from Allrecipes US | Canada)