When you’re craving Italian food, don’t limit yourself to pasta! This flavorful, Creamy Chicken Marsala is topped with a dreamy, mushroom sauce you won’t believe came from your own kitchen!
Creamy Chicken Marsalad on a square white plate

 

Plate of chicken marsala with sage leaves on a green and white striped napkin

Creamy Chicken Marsala

A few weeks ago, on one of the first really crisp fall nights, we met up with some friends at a quaint little Italian spot in Broad Ripple Village. The tables filled quickly as we browsed the menu and sipped our wine. Bill ordered chicken Marsala, one of their specialties. He happily let me eat all his delicious, wine soaked mushrooms. You may remember he has a faux allergy to what he calls fungus. I’ve heard his “I’m deathly allergic”ย response so many times over the years. Always said with a smirk to get out of eating foods he detests.

But I digress. I knew I’d have to recreate this dish at home. Ambrosia’s version did not contain cream, but the addition created a lovely richness to the sauce. This elegant entree is equally as appropriate for a weeknight meal as it is for a dinner party. So much depth of flavor layered with each step of this recipe. Reducing the chicken broth, the addition of fresh herbs, the Marsala (did you know wine was a flavor enhancer?) all are key in making one outstanding entree.

[tasty-recipe id=”58383″]