Recipe: Chicken Marsala in Cream Sauce

Chicken Marsala in Cream Sauce
Tender chicken with the perfect blend of herb, garlic and mushroom in a creamy Marsala wine sauce. Served over a bed of your favorite pasta.
  1. 3-4 boneless and skinless chicken breasts
  2. 4 tablespoon olive oil
  3. 2 teaspoon garlic, minced
  4. 1 small onion, chopped
  5. 2 teaspoon dried oregano leaves
  6. 1 teaspoon dried basil leaves
  7. 1/4 teaspoon black pepper, freshly ground
  8. 2 cups sliced mushrooms
  9. 1 pt half and half
  10. 2/3 cup Marsala cooking wine
  11. 1/2 lb Spaghetti or Linguine, cooked according to package
  12. 1 teaspoon sea salt
  13. ----- [ flour to coat chicken ] -----
  14. 1 cup flour
  15. 1 teaspoon dried oregano
  16. 1/4 teaspoon black pepper, freshly ground
  1. Remove fat and any undesired areas from chicken and cut into 1″ pieces.
  2. In a medium bowl, add flour, 1 tsp or oregano and 1/4 tsp black pepper and mix until combined.
  3. Coat chicken in flour mixture, set aside.
  4. Heat 4 tbsp of olive oil in pan over medium heat. Place coated chicken in pan and cook on either side until chicken is just short of done.
  5. Add onion, garlic, mushrooms, basil, salt and remaining oregano and pepper. Sauté for 2 minutes.
  6. Add Marsala cooking wine to pan and gently scrape any bits from the bottom of the pan.
  7. Add half and half and stir. Simmer uncovered on low heat for 15-20 minutes, stirring occasionally. Sauce will thicken.
  8. Serve over prepared pasta.
Ramblings of a Gyrl

About The Author

is a blogger, writer, self-proclaimed geek & nerd, and the gyrl behind Ramblings of a Gyrl. A few cats shy of 'crazy cat lady' status and fully embraces her love of video games, films, cooking, and literature. She is currently writing her first novel for publication.

Leave a Reply