This is the perfect recipe to try for your next chicken dinner! Do try my decadent and rich chicken marsala recipe with mushrooms and cream! This stuff is so finger lickin’ delicious…
Cream sauces are not a regular item on our menu I have to admit.
But I also have to admit that we adored this chicken marsala recipe so much! We made this chicken in cream sauce three times already this month, believe it or not!
And yum, what a great chicken and mushroom dinner this is…
Don’t get me wrong here, we love cooking with cream.
Cooking with Cream
That reminds me of that world famous Julia Child quote: ‘if you are afraid of butter, use cream.’
You are most certainly familiar with that one!
Here in my kitchen I cook with both olive oil and butter in a fifty fifty ration. Whether we use cream in a sauce, almost always depends on the protein we want to cook.
And of course chicken and cream are a great combo.
But it also depends on the season. Cream sauces are especially delicious in autumn or winter. It is true that we tend to use more olive oil when it is must warmer outside.
Easy Chicken Marsala Recipe with Mushrooms
Also the fact that we divide our time between Belgium and Spain.
We tend to cook lighter more mediterranean dishes with fish and vegetables in Spain. Whereas in Belgium we like to indulge in richer meals with butter, cream, meat and potatoes.
It is the wine flavor in this cream sauce right here that we love a lot.
Substitute
Marsala is a fortified wine from Sicily.
If you can’t find marsala around where you live, then I can suggest a good substitute for it: Madeira wine, sherry or brandy.
Are you looking for another chicken with mushrooms in cream sauce recipe?
Then you should also check out my Belgian chicken vol au vent! A family classic that we make for Sunday lunch.
Enjoy!
Easy Chicken Marsala Recipe with Mushrooms
Perfect recipe to try for your next chicken dinner: my chicken marsala recipe with mushrooms and cream! Finger lickin' delicious...
- 2 fresh chicken breasts
- ½ cup chicken stock (120 ml)
- ½ cup Marsala wine (120 ml)
- 2 tbsp cream
- 5,5 oz white mushrooms (155 g), sliced
- 2 tbsp unsalted butter
- 1 small garlic clove
- pepper
- salt
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Rinse the chicken breast and then pat them dry with some kitchen paper. Season the chicken on both sides with pepper and salt.
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Heat a large non-stick skillet over medium heat and add the unsalted butter until melted. Then add the seasoned chicken breasts.
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Brown them on both sides for 3 minutes until golden. Then take them out of hot pan and place the breasts on a warm plate. Cover with tinfoil.
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Peel the shallot and the garlic. Chop both up very finely. In the same pan you cooked the chicken in, add the finely chopped garlic and the sliced mushrooms.
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Place the pan over medium heat and then stir fry the garlic for a minute. Pour in the Marsala wine and the chicken stock.
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Bring it to a good boil and let it cook until the wine has reduce by half. Stir regularly. Add the browned chicken breasts to the sauce.
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Then add the cream to the pan.
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Whisk well. You can add a little flour or cornstarch to help the sauce thicken. Season with a pinch of pepper and salt.
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Stir again. Let the chicken warm through for a couple of minutes. Then place them onto warm plates and drizzle with the remaining mushrooms and cream sauce. Serve hot.
