Luxurious Creamy Chicken Marsala!
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Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. I like to lightly coat the chicken in a seasoned flour mixture that adds even more flavour to this impressive dish.
I’ll also show you what to do if you want a no-alcohol version.
Free printable recipe is on our site: https://www.kitchensanctuary.com/chicken-marsala/
If you don’t want to use wine in this dish (I know – it won’t exactly be a chicken ‘marsala’ with no marsala) you can try either of the following options. It won’t be exactly the same – since Marsala is a fortified wine, that has flavours of wine with a hint of brandy – but it will still taste great.
Replace the marsala wine with the same amount of chicken stock (in addition to the stock that’s already in there), plus 1 tbsp of lemon juice and 1/2 tsp Dijon mustard.
Replace the marsala wine with the same amount of non-alcoholic red or white wine or non-alcoholic red vermouth.
Ingredients for the chicken marsala:
2 large chicken breasts
1 large egg
3 tbsp plain – all-purpose flour – replace with gluten-free flour blend if needed
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 tablespoon unsalted butter
1 brown onion – peeled and sliced
3 cloves garlic peeled and minced
8 ounces (250g) mushrooms, sliced – – I like to use a mixture of chestnut and button mushrooms
3/4 cup (180ml) dry Marsala wine
1 1/4 cups (300ml) chicken stock
3 tbsp double/heavy cream
2 tablespoons fresh chopped parsley
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Next, mix remaining components (excluding zucchini) in a bowl and pour into slow cooker. Get rid of chicken from skillet, turn heat to high and include sour cream. Your best option is to marinade these cuts prior to cooking.
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While the mixture is warming, use a fork to scoop out Chicken Pasta a few of the bread in the rolls to form shallow trenches. Spoon the meatballs and sauce into each trench, and sprinkle with shredded mozzarella, and top with the leading half of the roll.
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