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Creamy Chicken Marsala

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Cozy Dinner

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!
  • 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!
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