Chicken with a Creamy Marsala Sauce

Chicken with a Creamy Marsala Sauce

15
Stephanie 0

"This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one."

Ingredients 30 m {{adjustedServings}} servings 684 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  2. Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  3. Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  4. Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
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Reviews 15

  1. 18 Ratings

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kzkmkk
11/8/2012

Wow, this was fantastic, and a huge hit with my family! I used 14 ounces of chicken tenders, and 8 ounces of slice mushrooms (cooked them in step 3 with the marsala and broth). I also subbed 1/2 and 1/2 for the cream, and dijon for the ground mustard, since that's what I had on hand. It was similar to chicken dishes with cream of mushroom soup, but probably much healthier/natural, and just as easy to make. Thank you!

Occasional Cooker
2/16/2013

This recipe had a nice mild flavor and the sauce was good over the chicken and the rice that I served with it. I followed the recipe, except used half and half instead of the heavy whipping cream. Next time (and there will be a next time) I will probably add some seasoned salt, extra pepper, and minced garlic. Thanks Stephanie for a really good recipe.

LHackett
1/1/2013

I love Chicken Marsala when I go out to eat, but have never made it myself. I'm a pretty decent cook. I followed these directions to the T (with the only exception, I only had 1/2 and 1/2 on hand- no heavy cream). It didn't meet my expectations. It was ok, my family didn't complain, but didn't finish their plate either. I can't put my finger on what is missing, I will probably try other recipes and "play" with it, until I find that restuarant taste!