Catholic Living

This Creamy Chicken Marsala is a favorite dish in our house; even our toddler gobbles it up. It isn’t a true chicken marsala dish – there is actually no marsala in this recipe. But, here at our house, we call it chicken marsala, so there it is. The reason for this is because it’s a modified chicken marsala recipe I found online – I followed the advice of the most helpful reviewer, then I tripled the amount of fresh mushrooms and changed the type of wine used.

I don’t actually have a photo of what my Creamy Chicken Marsala looks like, but the recipe photo (image source here) is fairly close – so you can get an idea of what it will look like when finished (I don’t add any onions or any garnish). Serve with fresh green beans and warm crusty bread, or fresh asparagus and rice.

Enjoy!

Creamy Chicken Marsala

A creamy chicken dish complemented by white wine and lots of fresh mushrooms. Comforting and simple, yet classy - fancy enough to serve to guests, and they'll never know how easy it was to prepare. Serve with fresh green beans and a warm crusty bread, or fresh asparagus and rice.

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Servings: 4 adults

Ingredients Method Notes

Ingredients

  

• 1/4 cup flour
• 1/2 tsp garlic salt
• 1/4 tsp ground black pepper
• 1 tbs dried oregano
• 1.5 lbs chicken tenderloins
• 3 tbs butter
• 3 cups fresh mushrooms, washed
• 1 cup white wine
• 1 can cream of mushroom soup

Method

 

1. In a bowl, mix together the flour, garlic salt, pepper, and oregano. Coat the chicken with the mixture, and set the chicken aside on a separate plate.
2. Heat butter in a large pot over medium heat. Fry the chicken in the pot for 2 minutes per side (until chicken starts to gets a nice buttery brown crust on it). Remove chicken from the pot and set aside. Add the mushrooms to the pot and stir frequently until mushrooms are evenly cooked. Add the chicken back to pot.
3. Whisk together the white wine and the cream of mushroom soup in a separate bowl. Pour the mixture into the pot along with the chicken and mushrooms.
4. Cover the pot with a lid, and simmer on low heat for 30 minutes.

Notes

Pictured here is the white wine I prefer to use for this recipe (image source here).

Other white wines have worked, but I have also tried some that didn't work so well. What is pictured above (or something similar) is what I would recommend using, but of course you can experiment to see what your family likes.

This recipe makes quite a bit of sauce, and it tends to thicken the longer it stands. It's so delicious though, believe me, you'll want to have lots of sauce. 🙂 We even dip our crusty bread in it sometimes.

You may find you want to add some salt, to taste.