Melanie's Creamy Chicken Marsala

TRH Melanie's Creamy Chicken Marsala
I haven’t made Chicken Marsala in years and when I came across it again recently I got the urge to try it again. It was a big deal trying to find Marsala wine, but I eventually managed to track it down. There is a good substitute for Marsala wine below the recipe. I served it with Butternut Risotto. Both were equally awesome, and of course, in the Risotto, you can just omit the white wine completely and increase your chicken stock.
3 large boneless skinless chicken breasts, thinly sliced lengthwise
salt and black pepper
½ tsp chicken spice
1 tsp lemon and herb spice
2 tablespoons olive oil
3 tblsp butter
1½and 1 cups sliced mushrooms
½ cup Marsala wine** see note
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
½ tsp cumin powder
Fresh Chopped Parsley for garnish
Season chicken both sides with salt, pepper, chicken spice and lemon and herb.
In a large pan over medium heat add 1 tablespoon olive oil and 1 tablespoon butter.
Add the chicken and fry until lightly brown and cooked through.
Remove and set aside. Add butter and sauté the mushrooms for 1-2 minutes.
Add the marsala wine and bring to a boil over medium high heat for 1-2 minutes to reduce.
Add the chicken stock, ground mustard, cumin and garlic powder.
Bring to a boil and reduce heat and simmer for 2 minutes.
Add the cream and simmer for about 8 minutes or until it starts to thicken.
Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Serve with rice.
* The alcohol in the marsala wine burns off during the cooking process.
If you don’t drink alcohol here is a good substitute.
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
Recipe Credit: The Recipe Critic
Prepared, tried and tested by: Melanie Kramar
Butternut Risotto
2 cups butternut, peeled and cubed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cloves chopped garlic
6 cups chicken stock,
6 tblsp unsalted butter
50 gr pancetta, (or bacon) diced (Optional)
½ cup minced shallots
1½ cups Arborio rice
½ cup dry white wine
1 tsp saffron
1 cup freshly grated Parmesan cheese
Preheat the oven to 200 degrees.
Place the butternut on a roasting sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Roast for 25 to 30 minutes, tossing once, until very tender.
Set aside. Meanwhile, heat the chicken stock in a small covered saucepan.
Leave it on low heat to simmer.
In a heavy-bottomed pot melt the butter and sauté the pancetta, garlic and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
Add the rice and stir to coat the grains with butter.
Add the wine and cook for 2 minutes.
Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
Continue to add the stock, 2 ladles at a time, stirring every few minutes.
Each time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 30 minutes.
Take off the heat, add the roasted squash cubes and Parmesan cheese.
Mix well and serve.
Recipe Credit: Ina Garten
Prepared, tried and tested by: Melanie Kramar

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