Chicken Marsala is one of those dishes I thought was hard to make, and was delighted to find out that it’s actually pretty simple. And… it tastes decent on chemo.
This recipe is from The Recipe Critic
Creamy Chicken Marsala
4 boneless skinless chicken breasts, thinly sliced
salt and pepper
2 tablespoons olive oil
1½ cups sliced mushrooms
½ cup Marsala wine (found near the condiments)
½ cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish
In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Serve over egg noodles or with mashed potatoes and a vegetable.