A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect luscious sauce full of flavour. I serve it with mushrooms and baked potatoes.
Furthermore, this chicken is very delicate in flavour as well as texture, it is cut into thin slices and coated with flour.
Chicken breast cutlets cook faster than the whole breasts and remain very tender.
While the flour toasts in butter, it absorbs the juices of the chicken and the Marsala.
Once you remove the chicken from the pan, you will have some residual of the toasted flour left on the base of the pan.
Because that residual is full of flavour, it makes a nice creamy sauce.
As you would do for a gravy, deglaze the pan with some water and let it simmer until it thickens.
You will have a nice luscious sauce full of flavour from toasted butter and sweet Marsala.
Marsala is a sweet aged wine from Sicily, you can find it in a lot of shops worldwide.
I usually stock up on few bottles when I go to Italy.
If you cannot find it in your local area, you can use some Port or white wine.
However, you are cooking for children and you don't want to use alcohol, you can substitute it with lemon juice.
This creamy chicken Marsalal recipe is perfect for dinner parities.
You can prepare it earlier, store it in the fridge and heat it up just before serving it.
Just add some water to soften the sauce while you are reheating it.
As a side dish for this creamy chicken Marsala I like to serve mushrooms sautéed with garlic which I cook in the same pan after the chicken so they absorb the residual flavour of the Marsala.
As a side, I made roasted potatoes which I first cooked in the microwave so they roast in just 20 minutes.
Instead of the potatoes, you can serve it with pilaf rice which you can cook in the oven while you make the chicken.
But if you don't have guests to entertain and you can leisurely cook in the kitchen, a risotto with porcini mushrooms is also a perfect combination.
Creamy Chicken Marsala Without Cream
Creamy Chicken Marsala Without Cream
- 5 chicken breasts
- 1/2 cup flour
- 100 gr butter
- 1/2 cup Marsala wine for children you can use lemon juice instead
- 2 tsp salt
- 200 gr mushrooms
- 1 clove garlic
- 30 gr butter
- 10 medium potatoes
- 2 tsp garlic powder
- 3 tbsp olive oil
Prepare the potatoes
- Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size
- Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper
- Put them in a hot oven at 200 C to crisp 15 minutes before serving
Prepare the Chicken
- Cut the chicken breasts into thin slices
- Coat them with flour
- In a frying pan melt the butter and lay the first batch of chicken breasts
- Once they are done flip them over
- Pile the cooked slices one on top of the others to make room for the next batch.
- Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed
- Once all the slices are cooked, turn them around making sure they are all brown and evenly cooked.
- Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
- Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until it becomes a creamy sauce
- Arrange the chicken on the serving dish and pour over the sauce
Now the Mushrooms
- Clean the mushrooms and cut into quarters
- Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala
- Add some parsley at the end
- Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.
Fat 16 gr per serving
Carbohydrates 65 gr per serving
Proteins 48 gr per serving
Sugar 3 gr per serving
Sodium 2514 mg per serving