Creamy Chicken Marsala
A different take on the traditional Chicken Marsala with a creamy sauce for your chicken and pasta. This has been a huge hit with family and friends."Easy to build on, I used a half bottle of marsala and also put parmesan on chicken. Left out mushrooms and served over mushroom ravioli. Came out excellent!!!!! Big hit. " - a-dizzy1
Yield: 4 Ready in 30 minutes
favorite of 210 people 162 people want to try
|4 boneless skinless chicken breasts|
|4 slicesmozzarella cheese|
|3 clovesminced; garlic|
|3 tbspMarsala Wine|
|1 cancream of mushroom or cream of chicken soup|
|1 cupheavy cream|
|1 canmushrooms; sliced or chopped, (optional)|
|Salt and pepper; to taste|
|Pasta; (penne’ is preferred)|
Creamy Chicken Marsala Preparation
Preheat oven to 200.
Brown chicken in oil and butter till done and juices run clear. Sprinkle with parsley. Place in oven-proof pan and cover each piece of chicken with with a slice of cheese and place in oven to keep warm.
To original pan, add garlic and brown slightly. Then add Marsala and stir in heavy cream into pan. Stir in soup and mushrooms.
Cook 3 minutes or until sauce thickens.
Serve sauce over chicken and pasta.
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