Creamy Chicken Marsala

A community recipe by dma0867

Not tested or verified by Nigella.com

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Introduction

Cozy Dinner

Ingredients

Serves: 6

Metric Cups

6 chicken breasts (cut in half and pounded out thin)
1 can mushroom soup
1 bottle marsala
beef stock
button mushrooms (sliced)
1 bunch fresh flatleaf parsley (chopped)
flour (for dredging)
3 medium eggs (beaten)
butter (for cooking)
extra virgin olive oil (for sauteing)
1 pinch of freshly ground pepper
1 pinch of kosher salt
1 sprinkling of cayenne pepper
garlic powder
semi skimmed milk (for adding to sauce)

6 chicken breasts (cut in half and pounded out thin)
1 can mushroom soup
1 bottle marsala
beef broth
button mushrooms (sliced)
1 bunch fresh italian parsley (chopped)
flour (for dredging)
3 medium eggs (beaten)
butter (for cooking)
extra virgin olive oil (for sauteing)
1 pinch of freshly ground pepper
1 pinch of kosher salt
1 sprinkling of cayenne pepper
garlic powder
reduced fat milk (for adding to sauce)

Method

Creamy Chicken Marsala is a community recipe submitted by dma0867 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice up mushrooms & set aside. Season chicken with garlic powder, salt, pepper & cayenne pepper to taste. Season flour with salt, pepper & garlic powder also. Get your pan hot and ready to add oil & ½ the butter. Dredge seasoned chicken into beaten egg and then into seasoned flour mixture & shake off excess.

Sautee in skillet until lightly golden brown. Take out & set aside. Add sliced mushrooms to the same pan and add more oil if needed. Take out & set aside when tender.

Turn heat on very low and add can of cream of mushroom soup along with some ½ & ½ milk to the skillet stirring until a nice creamy consistency. Not too thin. Add about ½ cup of the wine and add the rest of the butter until melted and the alcohol smell is gone. Your sauce should be creamy and able to cover a decent amount of food.

You can always add more wine, soup & milk if you want more volume. Now add back to the pan your chicken & mushrooms. Cover and let simmer for a few minutes until heated through. Be sure to cover everything with your sauce. Plate your dish and sprinkle the top with the fresh chopped parsley. Enjoy!

Sautee in skillet until lightly golden brown. Take out & set aside. Add sliced mushrooms to the same pan and add more oil if needed. Take out & set aside when tender.