Thursday, August 27, 2015

Quick and Creamy Chicken Marsala

From the kitchen of One Perfect Bite...I keep this recipe on hand for those evenings when I want a quick, company-worthy meal that gives the appearance of being more special than it actually is. This Marsala recipe is one of the easiest I've come across, and because it is basically a pantry meal, I usually have the ingredients I need to make it on hand. While the recipe is quite basic, I take some additional shortcuts that make it even easier to prepare. Rather than pound the breasts into submission, I slice them in half lengthwise and get on with the rest of the prep work. I've also cut back on the amount of oil and butter that was used in the original recipe. The recipe generates enough sauce to serve with rice or pasta, so you can have a full meal in a short amount time. If you are looking for a quick version of Chicken Marsala, keep this one in mind, or better yet, give it a try. Here is how the chicken is made.

Quick and Creamy Chicken Marsala...from the kitchen of One Perfect Bite inspired by Southern Food

4 to 6 small chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
Salt and pepper
1/4 cup all-purpose flour
1 tablespoons extra virgin olive oil
1 tablespoons butter, divided
8 ounces sliced mushrooms
1/2 cup dry Marsala wine
1/2 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried leaf basil
1/2 cup heavy whipping cream
3 green onions, thinly sliced

Season chicken with salt and pepper. Dredge in flour, shaking off excess. Heat oil and butter in a large saute pan. When it shimmers, add chicken and saute for about 2 minutes per side. Remove from pan. Add mushrooms and cook for 2 minutes, stirring occasionally. Add Marsala wine, scraping to release brown bits from bottom of pan. Add stock and lemon juice. Return chicken to pan. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add basil, cream, and green onions and cook for 2 minutes longer. Serve immediately with rice or pasta. Yield: 4 servings.

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Linda A. Thompson-Ditch said...

Both quick and creamy...who could go wrong with that! The image looks luscious and the recipe a simple one to through together on a weeknight or even a special occasion. Can't wait to try it.

Susan Lindquist said...

One of my all-time favorite ways of treating chicken ... and the sauce can be transferred to other meats (like venison and pork !) - a classic, Mary!

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