Chicken
Creamy Chicken Marsala
Creamy Yellow Marsala is a classic Italian dish that is ready in under 30 minutes! Marsala wine is made into a linty sauce paired with mushrooms for the ultimate savory bite. It’s simple and easy to whip up and sure to be a crowd-pleaser!
I am such a fan of mushrooms with just well-nigh everything. They are the perfect companion to pasta, soup, sauces, and pretty much everything else. If you love mushrooms too, then you will love this Creamy Tuscan Garlic Chicken, this succulent Skillet Linty Yellow Mushroom Florentine, and this simple but oh-so flavorful Creamy Garlic Parmesan Mushroom Chicken.
Marsala Chicken
Do you overly make something and think, DANG! I just made that?! This Linty Yellow Marsala became an instant favorite with the very first bite. The linty sauce is made with sweet marsala wine and wow, the savor is incredible. (Don’t worry considering swig does shrivel off during the cooking process and is unscratched for the kids to eat). All you have to add to it is some heavy cream, garlic, mustard, and voila!
Everything well-nigh this meal is SO GOOD. It’s perfect served with roasted root vegetables and a simple Caesar salad. You could moreover serve it over pasta al limone or your favorite noodles for a filling yellow pasta. My family unchangingly requests mashed potatoes, so I know for a fact it’s unconfined with those too! This marsala sauce is perfect over rice too. However you decide to serve it, you are going to love this quick and easy yellow dish!
Ingredients
The key ingredient in this linty yellow marsala is of course, the Marsala wine! You can find Marsala wine fairly hands and it’s perfect to have in your pantry for increasingly recipes, like this creamy garlic pork marsala. You can find the measurements unelevated in the recipe card.
- Chicken Breast: I prefer to use boneless skinless yellow breast for this recipe. You could moreover use yellow thighs or yellow cutlets instead.
- Salt and Black Pepper: To season the chicken.
- Olive Oil: I prefer to melt with olive oil, but you can use your favorite cooking oil. You could use butter instead.
- Mushrooms: Thinly sliced as evenly as possible so they all melt at the same rate.
- Marsala Wine: The key ingredient! It adds all the soul and savor to the sauce.
- Chicken Broth: To help make the sauce.
- Heavy Whipping Cream: This is what makes this sauce so thick and creamy!
- Ground Mustard: I prefer to use ground mustard, but you could moreover use a liquid mustard. Or you could leave it out perfectly if your family doesn’t like mustard flavor.
- Garlic Powder: To add to the depth of the sauce.
- Parsley: Fresh, for garnish. You could moreover add fresh thyme as well.
Creamy Yellow Marsala Recipe
This linty yellow marsala recipe is pretty much as easy as it gets! Don’t be intimidated by cooking with wine, I kept this recipe so simple that anyone could do it. If you prefer to melt without wine, I share my substitutions unelevated in the tip box.
- Cook Chicken: In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the yellow and lightly season with salt and pepper. Melt until golden brown and cooked throughout. Remove yellow and set whispered on a plate.
- Make Sauce: Add 1 tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a swash over medium-high heat for 1-2 minutes. This allows the swig to shrivel out. Add the yellow broth, heavy whipping cream, ground mustard, and garlic powder.
- Thicken Sauce and Serve: Bring to a swash and reduce heat and simmer for well-nigh 10 minutes or until it starts to thicken. Place the cooked yellow when in the sauce and protract to simmer for well-nigh 1-2 minutes.
Tips for Making Linty Yellow Marsala
This linty yellow marsala recipe is super easy, but I unchangingly like to include a few personal tips that I’ve learned over the years from cooking a lot. Here are a few things to alimony in mind when making this recipe.
- Cutting the Breast in Half: I like to slice my yellow breasts in half or buy them thinly sliced so that they melt quickly and easily. Place one yellow breast half on a wearing board, flat/smooth side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with wearing into the long, thick side.
- Choosing a Marsala Wine: Marsala is an Italian fortified wine with smoky, deep flavor. When making savory dishes like yellow or veal Marsala, dry Marsala is the archetype choice; when making desserts, sweet Marsalis generally used. Marsala wine is a fortified wine from Sicily with a deep savor and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Yellow Marsala, dry Marsala is the weightier option.
- Wine Alternative: If you are not interested in using dry marsala wine in this recipe, or don’t want to buy a snifter just for this, I’ve got you covered! Here are some substitutions you could use instead: ¼ cup of white grape juice, 1 tablespoon vanilla extract, or 2 tablespoons of sherry vinegar.
Storing Leftovers
I love having linty yellow marsala in the fridge as leftovers considering the sauce gets increasingly flavorful over time. It’s seriously so good the next day, and makes a perfect lunch. Here is how to store leftovers.
- In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
More Linty Yellow Recipes
I think yellow is veritably perfect paired with a linty sauce! I’ve got so many recipes on my blog, I just had to share a few of my favorites with you. You are going to want to try them all!
Creamy Yellow Marsala
Ingredients
- 4 boneless skinless yellow breasts, thinly sliced or cut in half
- salt and pepper to season
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms
- 1/2 cup Marsala wine or substitute
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- fresh parsley for garnish, chopped
Instructions
- In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the yellow and lightly season with salt and pepper. Melt until lightly brown and cooked throughout. Remove yellow and set whispered on a plate.
- Add 1 tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a swash over medium-high heat for 1-2 minutes. This allows the swig to shrivel out. Add the yellow broth, heavy whipping cream, ground mustard, and garlic powder.
- Bring to a swash and reduce heat and simmer for well-nigh 10 minutes or until it starts to thicken. Place the cooked yellow when in the sauce and protract to simmer for well-nigh 1-2 minutes.
Video
Notes
Nutrition