Best 5 Marsala Cream Chicken With Asparagus Recipes
**Marsala Cream Chicken and Asparagus: A Delightful Symphony of Flavors**
Indulge in the exquisite Marsala Cream Chicken with Asparagus, a culinary masterpiece that tantalizes the taste buds with its rich, creamy sauce, tender chicken, and crisp asparagus. This delectable dish is a delightful symphony of flavors, combining the nutty sweetness of Marsala wine with the smooth creaminess of heavy cream, the savory savoriness of chicken, and the vibrant freshness of asparagus. Each bite is a journey through a world of textures, from the velvety sauce to the tender chicken and the crisp-tender asparagus. Prepare to be captivated by this culinary delight, perfect for a special occasion dinner or an elegant weeknight meal. Discover the secrets behind this exquisite dish with our easy-to-follow recipe, complete with step-by-step instructions and helpful tips.
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CREAMY CHICKEN MARSALA
A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Provided by Alyssa Rivers
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Carbohydrate 4 g, Protein 27 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 154 mg, Sodium 264 mg, Fiber 1 g, Sugar 1 g, Calories 410 kcal, ServingSize 1 serving
CHICKEN WITH A CREAMY MARSALA SAUCE
This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.
Provided by Stephanie
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
- Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
- Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
- Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
CHICKEN MARSALA
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
- Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
- Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
- Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
- Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
- Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
- Serve chicken with sauce.
CHICKEN-ASPARAGUS MARSALA
Another great dinner my husband loves and you can use any vegetable that you like. I use broccoli or mixed vegetables and my kids love it! The secret is to sprinkle parmesan cheese on top after its cooked.
Provided by Cookinmomof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, place butter and oil and heat on medium.
- Add chicken and cook 5 minutes, turning
- Remove and set aside.
- To drippings in same skillet, add asparagus, mushrooms and onions.
- Cook stirring constantly about 4 minutes.
- Return the chicken to the pan.
- Add wine, salt, pepper, parsley, and garlic.
- Bring to a boil and cook for 2 minutes
- Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender.
- Arrange chicken on a platter.
- Spoon vegetable sauce over sauce and sprinkle with parmesan cheese to your liking.
Nutrition Facts : Calories 369.8, Fat 9.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 360.5, Carbohydrate 15.7, Fiber 2.4, Sugar 5.4, Protein 4
Tips:
- To ensure your chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have Marsala wine, you can substitute dry white wine or chicken broth.
- You can use any type of mushrooms you like in this recipe. Cremini, shiitake, and oyster mushrooms are all good choices.
- If you don't have heavy cream, you can substitute milk or half-and-half.
- Be careful not to overcook the asparagus. It should be tender-crisp, not mushy.
- Serve this dish over mashed potatoes, rice, or pasta.
Conclusion:
This Marsala cream chicken with asparagus is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the asparagus is perfectly cooked. This dish is sure to be a hit with your family and friends.
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