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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 322.4
  • Total Fat: 7.4 g
  • Cholesterol: 148.0 mg
  • Sodium: 292.0 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 50.6 g

View full nutritional breakdown of Chicken Marsala calories by ingredient
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Chicken Marsala

Submitted by: GRANT_ME_WINGS

Introduction

Perfection of dish, preserved for posterity Perfection of dish, preserved for posterity
Number of Servings: 6

Ingredients

    MUSHROOMS:
    -10 ounces sliced white or baby bella mushrooms
    -4 ounces mixed crimini/portabella/oyster/shittake mushroosm
    -1/2 tbsp butter

    CHICKEN
    -4 boneless skinless chicken breasts, sliced into cutlets and pounded thin between two sheets of plastic wrap
    -5 boneless skinless chicken thighs
    -1/2 tbsp butter

    SAUCE
    -1/4 cup diced shallots
    -1 bay leaf
    -4 sprigs of fresh thyme
    -1 cup marsala wine
    -1/2 cup red wine
    -1 cup beef broth (better than Bouillon works well here)
    -1 tbsp heavy cream

Directions

I cook the three parts of the recipe separately in the same pan, and then combine them at the end. This makes the chicken have a much better texture and the sauce have a delicious flavor of butter-browned meat. I use a large nonstick sautee pan with a lid for this recipe.

1. Sautee mushrooms in butter until brown. Remove from pan and set aside.

2. Put chicken thighs in pan with remaining butter, sautee until brown on both sides and cooked though. Remove from pan and add chicken breasts. (might need more than one batch to get them all cooked) Cook until brown on both sides and meat is done. Thin slices, so they should be done before they are brown.

3. Sautee shallots, thyme, and bay leaf in fat remaining from cooking chicken. Sautee on medium heat until golden brown, about 10 minutes but really depends on how high the heat is.

4. Add marsala wine and red wine, cook until reduced by half.

5. Add beef bouillon and cook a few minutes. Add mushrooms, cook a few minutes. Add cream, stir. Add chicken, stir until covered and everything is hot and the sauce has reduced to the desired consistency.

Number of Servings: 6

Recipe submitted by SparkPeople user GRANT_ME_WINGS.






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