- Written by Cynthia Presser
I bring a fresh twist to classic italian dish by adding fresh herbs and cream. You have to try it!
- 4 medium skinless, boneless chicken breast halves
- 1/4 cup flour
- salt and pepper
- 2 to 3 tablespoons olive oil
- 1 package sliced Cremini mushrooms
- 1 medium onion, finely sliced
- 3 garlic cloves, finely chopped*
- 1 teaspoon of chicken base dissolved in 1/2 cup of water
- 3/4 cup Marsala wine
- 2 tablespoons chopped fresh basil*
- 2 tablespoons chopped fresh chives*
- 2 tablespoons chopped fresh parsley
- 1/2 cup of heavy cream*
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet, pound breast to an even 1/2-inch thickness; dust with flour and sprinkle with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add breasts and cook until browned on both sides (turn over once). Transfer breasts to a platter; cover with foil to keep warm.
Add a little more olive oil to the same skillet and heat over medium-high. Add mushrooms, onion, and garlic. Cook until browned. Add the Marsala wine to deglaze the skillet, stir well. Add chicken base and any juices from the chicken platter and stir. Cook for about 3 minutes to reduce some of the sauce. Stir in basil, chives, parsley, and cream. Add the chicken to the sauce.
Serve over a bed of linguini tossed with olive oil and parmesan. Enjoy!!!
The ingredients that have an asterisk next to them are the twists that I added to the traditional recipe. I have had Chicken Marsala many times, especially when I worked for a traditional Italian restaurant in San Diego, so I can say that my version is fantastic. If you want the traditional Chicken Marsala then leave those ingredients out.
4 Servings (without linguini)
Amount Per Serving
Total Fat 12.9 g
Cholesterol 122.9 mg
Sodium 544.1 mg
Potassium 438.5 mg
Total Carbohydrate 7.9 g
Dietary Fiber 0.2 g
Sugars 0.6 g
Protein 34.1 g