Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro!
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Made this without the cream and it was delicious. I felt the mushrooms were a bit overcooked from 15 minutes of simmering. Next time I’ll remove the mushrooms 5 minutes into the reduction.
This is the best Chicken Marsala we have ever tasted. So easy too. Great flavor! My husband keeps asking when I am making again. I added a little cornstarch to thicken the sauce a little. I served over angel hair.
This was amazing! I substituted coconut cream blended with almonds for the cream as my little guy is dairy free but it was still incredible. I did have to add some cassava flour to thicken it up some but my kids licked their plates!
OMG OMG I just made this recipe!!!!!!! This recipe is so GOOD!!! My words wouldn’t even explain it properly. This will be a dish I’ll be taking to all the pot lucks.
Loved it, though maybe not Quite as much as your creamy sundried tomato and parmesan chicken! Next time I’ll only add the pepper at the end, to taste, and I found I had to add a bit of cornflour to thicken the sauce even after adding the chicken back in.
Only thing I’d say is that slicing the chicken fillets doesn’t have the same tenderising effect as pounding chicken.