This Creamy Chicken Marsala Recipe is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.
The first time I ever had Chicken Marsala, it was at an Italian restaurant in San Diego. I instantly fell in love with the flavors and how it was much lighter than many of the other Italian dishes I’d experienced.
When I was younger, I often enjoyed rich, decadent meals, but as I’ve gotten older, I’ve come to appreciate lighter meals. I simply feel better and more comfortable after eating a light meal than I do a heavy meal.
Apparently the move from traditionally heavy, rich comfort foods to a more healthful, mindful way of eating is an evolution many people are coming to love. This is the New Comfort Food. These feel-good meals typically use local, fresh ingredients.
I love lighter meals that I still consider comfort food – just new comfort food. Food can taste amazing even when it’s not rich and heavy. I’ve discovered ways to make some of these lighter meals feel richer than they really are.
After some experimenting, I turned my traditional Chicken Marsala recipe into a Creamy Chicken Marsala recipe. Even though it seems decadent, it’s actually very light. Instead of pasta, I like to serve it with wild rice.
You know it’s good when my husband won’t stop raving about the meal for days. He actually said I should start making it every week. It’s that good!
I used Foster Farms Simply Raised Chicken in this recipe because it’s locally raised (in California) with no antibiotics ever, and the birds are 100% vegetarian fed. It’s something I can feel comfortable feeding my family.
I know not every family can always afford organic – especially organic meat. So it’s nice to know that Foster Farms offers another premium, antibiotic-free chicken option that’s accessible to everyone. Every healthier choice we make is a step in the right direction.
I chose the Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets because they’re thinner, so they cook faster. That means I can pull this restaurant-quality meal together very quickly for my family – and so can you.
So take a step forward and join me in a love for the New Comfort Food by preparing this Creamy Chicken Marsala recipe for your family. I hope you enjoy it as much as my family does!
Creamy Chicken Marsala Recipe
Ingredients
- 1 large pastured egg
- 1 tablespoon organic whole milk
- 2/3 cup organic flour
- Sea salt, garlic and black pepper, to taste
- 6 tablespoons grassfed butter
- 4-5 Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
- 1 pound baby bella (crimini) mushrooms, sliced
- 4 shallot bulbs, roughly chopped
- 6 garlic cloves, minced
- 1 cup marsala cooking wine
- 1 cup homemade chicken broth
- 1 ½ cups heavy whipping cream
- 2 teaspoons organic lemon juice
- ¼ cup chopped organic parsley
Directions
- Preheat your oven on the lowest setting (170° F on my oven).
- In a small mixing bowl, beat the egg and milk together.
- On a small plate, mix sea salt, pepper and garlic powder into the flour.
- Dip the chicken breast fillets in beaten egg, then dredge in flour.
- Heat 4 tablespoons of butter in a large skillet or wok and brown each chicken breast fillet in batches.
- After the chicken breast fillets are browned and cooked through, move them to a baking dish in the warm oven.
- Once all of the chicken breast fillets are in the oven, melt 2 more tablespoons of butter in your skillet. Then add sliced mushrooms, chopped shallots and minced garlic to the skillet. Sauté until the mushrooms’ juices start to release (about 5 minutes).
- Add Marsala cooking wine and homemade chicken stock to the mushrooms and bring to a boil. Then turn heat down to medium-low and simmer until the juice is reduced by half (around 15 minutes).
- Stir in lemon juice.
- Stir in heavy whipping cream and bring to a simmer. Simmer over medium-low for about 5 minutes to combine all of the flavors.
- Season with salt, pepper and garlic powder, to taste.
- Pour the mushroom sauce over the chicken in the baking dish, then sprinkle with chopped parsley.
- Serve over wild rice.
What are your family’s favorite comfort foods and when do you serve them?
This Creamy Chicken Marsala Recipe is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.
Creamy Chicken Marsala Recipe
Ingredients
- 1 large pastured egg
- 1 tablespoon whole milk
- 2/3 cup all-purpose flour (not gluten free)
- Sea salt garlic and black pepper, to taste
- 6 tablespoons butter
- 4-5 Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
- 1 pound baby bella crimini mushrooms, sliced
- 4 shallot bulbs roughly chopped
- 6 garlic cloves minced
- 1 cup marsala cooking wine
- 1 cup homemade chicken broth
- 1 ½ cups heavy whipping cream
- 2 teaspoons organic lemon juice
- ¼ cup chopped organic parsley
Instructions
- Preheat your oven on the lowest setting (170° F on my oven).
- In a small mixing bowl, beat the egg and milk together.
- On a small plate, mix sea salt, pepper and garlic powder into the flour.
- Dip the chicken breast fillets in beaten egg, then dredge in flour.
- Heat 4 tablespoons of butter in a large skillet or wok and brown each chicken breast fillet in batches.
- After the chicken breast fillets are browned and cooked through, move them to a baking dish in the warm oven.
- Once all of the chicken breast fillets are in the oven, melt 2 more tablespoons of butter in your skillet. Then add sliced mushrooms, chopped shallots and minced garlic to the skillet. Sauté until the mushrooms’ juices start to release (about 5 minutes).
- Add Marsala cooking wine and homemade chicken stock to the mushrooms and bring to a boil. Then turn heat down to medium-low and simmer until the juice is reduced by half (around 15 minutes).
- Stir in lemon juice.
- Stir in heavy whipping cream and bring to a simmer. Simmer over medium-low for about 5 minutes to combine all of the flavors.
- Season with salt, pepper and garlic powder, to taste.
- Pour the mushroom sauce over the chicken in the baking dish, then sprinkle with chopped parsley.
- Serve over wild rice.
