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 I've had chicken marsala many times, but I recently heard a local restaurant advertise cream of chicken marsala, so I had to come up with a recipe for it. I tried it the other night and it was very yummy. This recipe would be perfect for chicken or veal and it is very easy to make. Frozen chicken tenderloins work well for this, and are a real time-saver.
Creamy Veal or Chicken Marsala
- 4 skinless, boneless chicken or veal cutlets, sliced or pounded thin.
- 2T flour
- 2T butter
- 2T balsamic vinegar
- 2 cups sliced mushrooms (I prefer baby bella mushrooms)
- 1 cup marsala wine
- 1/2 cup half-n-half
Dredge chicken or veal in flour
Brown chicken or veal in large skillet, about 5 minutes per side
Remove from skillet
Saute' mushrooms in butter, over medium heat, about 3 minutes
Add vinegar and wine and reduce for about 2 minutes
Stir in half-and-half
Return chicken or veal to pan, and heat on low for about 2 minutes
Serve over rice or pasta
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