Creamy Chicken and Mushroom Marsala, a luxurious dish filled with the most succulent tender chicken and flavors beyond imaginable! Want a dish for that special dinner gathering? Well, this will surely tantalize the tastebuds of your guests!
Song of the day: “Memories” by Maroon 5.
The Wow Factor……………………….
Creamy Chicken and Mushroom Marsala, rich, creamy, sweet and savory Marsala sauce entices the tenderness and moistness out of chicken medallions, alongside some pretty tasty mushrooms. If you’re looking for a wow factor chicken recipe, then this is the dish for you!
Memories and Marsala……………………..
If you’ve never tasted Marsala, it is a wine. However, it is a sweet wine that is very rich and deep in flavor. When I was young my friends would laugh at me because they would ask me what I had for breakfast and I would reply “raw eggs and wine”. Talk about a resounding bout of laughter and my friends saying “Loreto you have quite the imagination!”
They were right, I did have a very active imagination, however, the breakfast was the truth. We call it Zabaglione, a rich whipped egg yolk and sugar and for an added kick, some Marsala wine. Furthermore, I dipped my bread and ate all that up cleaning out the glass. This is what my mom prepared for me.
Your shopping list will be like this:
- 2 skinless chicken breasts, 4 skinless chicken thighs
- all-purpose flour
- garlic powder, onion powder, paprika, salt and pepper
- sage and oregano
- 20 Crimini mushrooms
- 1 yellow onion
- 1 clove garlic
- E.V.O. oil
- Marsala wine
- vegetable stalk
- Whipping cream
You should be able to find the Marsala at your specialty wine shops or Liquor stores.
Dredge and fry, that’s the way to do it………………………..
Many people ask me how I keep the chicken so moist, tender and flavorful. I say cut the chicken into mince thin medallions, pound them with a clever then dredge in a seasoned flour consisting of salt, pepper, onion and garlic powder, paprika. The end result after frying these morsels to a nice crisp golden brown color, utterly fantastic!
Stage Two: building the flavors of this Creamy Chicken and Mushroom Marsala……………..
This dish is about getting the most of the flavors:
- Prepping all your veggies makes the cooking process so much more relaxing. Sliced onion and mushrooms and minced garlic.
- Into the pan where we fried the chicken and this flavor process begins. I usually put the garlic halfway through so it doesn’t get burnt.
- When the mushrooms begin to lose some of their juices this is when I put those golden chicken medallions in. A little stirring and mingling.
- I sprinkle some of the dried sage and oregano for added spice.
- Now time to pour in the Marsala. You are going to get a waft of that sweet aged aroma wafting in the air. When you can’t smell the wine, it is time to add the vegetable stock and cream.
- This is where we want to transfer all into a nice heavy crockpot. I like my sauce a bit thicker. How do I do it you ask, well………………….
This is how I get a thicker sauce and add some nutty flavor to the mix:
- Firstly in a small saucepan, I melt a pat of butter, I sprinkle in some flour until the mixture forms a paste. I want to let that brown a bit to get some of that nutty buttery flavor. Season with salt and plenty of freshly cracked pepper.
- Secondly, I ladle some of the sauce that the chicken and mushrooms are simmering in. I let that thicken a bit.
- Then I put all of this beautiful dish into a crockpot including the thickened sauce and some fresh chopped parsley. Stir really well and into the oven it goes at low heat.
Ooooooh that aroma………………………
I always say this, I wish there was smell vision because of this Creamy Chicken and Mushroom Marsala. The earthy mushrooms, that sweetness of the Marsala, the rich sauce and that chicken. I seriously need a napkin to wipe the drool from my chin, lol. When you bring this to the table they are going to just salivate as they get the aroma in full 3D.
Time to serve……………………………………
Take a look at this Creamy Chicken and Mushroom Marsala. Look at that rich sauce with those wonderful juicy mushrooms. The chicken morsels just scream tasty and tender. I have to taste it!
Fork in position……………….
Okay, someone pinch me! I can taste the sage and oregano, and absolutely love those nice hits of black pepper. The chicken, oh that chicken, juicy, flavorful and melt in your mouth tender. The sauce has subdued the crispness and that flavor just melted into the mix and made this chicken unbelievable. The earthiness of the mushrooms is a well-received contrast, as a result, balancing the flavors so well. Last but not least the Marsala, subtle, lovely sweetness to authenticate this dish with its mark of distinction!
Why do we like to cook for people? Well, it makes us feel good knowing that we put our all including our hearts and our guests are going to feel it. Furthermore, it makes them feel good and there you have it, good mood food! Celebration and gathering is a very important part of our lives because it is part of our souls to socialize and our bodies to experience the true beauty of life!
Happy Holidays everyone, grace your celebratory dinner table with our Creamy Chicken and Mushroom Marsala.
Song of the day: “Memories” by Maroon 5.Print
Creamy Chicken and Mushroom Marsala, rich creamy sweet and savory Marsala sauce entices the tenderness and moistness out of chicken medallions, alongside some pretty tasty mushrooms. If you’re looking for a wow factor chicken recipe, then this is the dish for you !
- 2 large boneless skinless chicken breasts
- 4 boneless skinless chicken thighs
- 3/4 cups all-purpose flour
- 1 tsp each onion powder, garlic powder, paprika, salt, pepper
- 20 washed and dried Crimini mushrooms, sliced
- 1 yellow onion, sliced
- 1 clove garlic, minced
- 5 Tbsp e.v.o. oil
- 1/2 cup vegetable stock
- 1/4 cup whipping cream
- dash of dried sage and oregano
- sea salt and freshly cracked black pepper
- 1/3 cup of Marsala wine
- pat of butter and a sprinkling of flour for the rue
- Chopped fresh parsley
- Wash the chicken and pat dry and cut into thin oval medallions. Place in plastic wrap and tenderize with a clever.
- Season with salt, pepper, onion and garlic powder, paprika.
- Mix all the ingredients for the dredge and blend until well incorporated.
- Place the tenderized chicken morsels into the dredge. Coat well and shake off any excess flour, place on a baking sheet.
- Cover saute pan with olive oil and heat to a medium to high heat.
- Place chicken in and fry till golden brown on both sides about 2 minutes a side.
- Put chicken on a baking sheet.
- In the same pan where the chicken was cooked place in the onion and cook till starting to become soft, 3 minutes.
- Toss in mushrooms and garlic and saute for another 5 minutes or until mushrooms release the juices. Add in the golden chicken morsels and coat with vegetables, season with dried sage and oregano.
- Pre-heat oven to 300° F .
- Pour in Marsala wine and cook off alcohol about 3 minutes. Pour in vegetable stock and whipping cream and stir.
- In another saucepan, melt a pat of butter and sprinkle in flour. When it begins to form a paste and brown a bit add a ladle or two of the sauce from the chicken mushroom pan.
- Whisk until sauce begins to thicken, season with salt and freshly cracked black pepper.
- Pour the chicken mushroom mixture along with the thickened sauce into a large crockpot or cast pot. Stir so the sauce becomes consistent. Sprinkle with some of the chopped parsley. Cover and place in a 300 F oven. Cook for about 45 minutes.
- Take Marsala out of the oven and dish into a nice serving platter. Garnish with the remaining chopped parsley.
Ready to serve!
- This dish can be served with some nice steamed rice, or even a mashed potato.
- Definitely a kid-friendly dish as the alcohol is cooked out.