This Chicken Marsala in a deliciously creamy mushroom sauce that rivals any I’ve even been served in the finest restaurant. It’s super fast and easy to make at home. I was thrilled to find my bottle of Marsala wine so I took the mushrooms out of the fridge, thawed out some chicken and I was ready to go. The difference in this recipe and others is the addition of half and half or cream. Most marsala recipes do not use cream but it gives it a richness and great texture. It’s prettier when served with finely chopped Italian parsley – but I didn’t have that and I will not get back to the grocery store for several weeks because of the quarantine.
During the quarantine, my son Andrew and I went out to the ACE Basin to photograph a plantation owned by some friends. It was so gorgeous and inspiring. We were careful to stay 6 feet away from anyone and enjoy the afternoon. In case you have never been to the South Carolina Lowcountry, well, bless your heart. You need to see it! It is one of the last truly authentic, naturally beautiful places you will ever experience. The ancient live oaks with their ghost-like beards of moss are everywhere. We were out collecting photographs for our gallery in Habersham, Beaufort. www.branningfineart.com . Take a peek at his website and you will understand why we love it!
Inside is a lovely table for two set with Rose Medallion fine china.
I am grateful to be here – especially at this difficult time. There is nothing like the beauty of nature to lift one’s spirit. A table set in the study of this old plantation house featuring this lovely Rose Medallion china would make a perfect presentation for this delicious dish.
If you do not have Marsala wine, you may substitute with Madeira or medium-sweet sherry. You’ll find this recipe makes plenty of sauce and can be served over linguine noodles or rice.
You will need 4 chicken breasts, skinless and boneless. Place one chicken breast in between sheets of plastic wrap or in a ziplock bag. Use the flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch. Set the flattened chicken breast aside and repeat with remaining breasts.
One word of caution: if using half and half, be careful not to bring your sauce to a boil or it may curdle.
Here’s what you will need:
For the chicken:
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black cracked pepper
2 boneless and skinless chicken breasts, halved horizontally to make 4 fillets
3 tablespoons olive oil, divided
4 tablespoons butter, divided
1 tablespoon butter
8 ounces mushrooms, sliced
4 cloves garlic
3/4 cup dry Marsala wine
1 1/4 cup chicken broth
3/4 cup heavy cream or evaporated milk
chopped parsley for garnish
Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the mixture and shake off any excess. heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat until shimmering. Fry 2 chicken breasts until nicely browned on both sides, about 4 minutes per side. Transfer to a warm plate, tent with foil and keep in a warm oven. Repeat with the other 2 chicken breasts.
In the same pan, add a tablespoon of butter and saute the mushrooms until browned.
Add the garlic and cook, 1 minute.
Pour in the Marsala wine and the broth and simmer until reduced by about half. It will start to thicken in about 10 minutes.
Lower the heat and pour in the cream and return the chicken back into the skillet. The flour from the chicken will continue to thicken this luscious, creamy sauce.
Rice, potatoes, cauliflower rice or zucchini noodles are all great choices for serving.