Chicken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.
In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with pilaf, potatoes, or pasta. (Wikipedia)
- 2 cooked chicken breast halves — (2 to 3) cubed
- 2 cups heavy whipping cream
- 1/4 cup chicken broth
- 3 ounces Marsala Wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic — thinly sliced, optional
- 4 mushroom — sliced, optional
- 1/2 teaspoon nutmeg
How to Prepare:
- Cook chicken until desired tenderness in some olive oil (keep in mind that the chicken will continue to cook a little bit after the sauce has been added).
- Add mushrooms, thinly sliced garlic and nutmeg.
- Cook until garlic and mushrooms just begin to soften.
- Add marsala wine. Leave in for about three seconds and then add chicken broth and simmer for about 2 minutes.
- Stir in cream and simmer until reduced to desired thickness.
*You can play around with the chicken broth to cream ratio to find out which way you like your sauce. Be careful with the Marsala wine, though, because it's 3 grams of carbs per ounce.