Baked Chicken in Marsala Cream Sauce with Mushrooms

(Name of recipe used as source: Chicken Danielle)




  1. Preheat oven to 375°F.
  2. Season chicken with salt and pepper. Heat olive oil in a large stainless steel or cast iron skillet (i.e., without Teflon coating) over medium heat. Once oil is hot, add chicken and raise heat to medium high. Cook until chicken is golden-brown on both sides (approximately 4-7 minutes each side, depending on stove). Once browned, remove chicken to a 9x13 inch baking dish. Drain fat from skillet but do not clean.
  3. Return the skillet to the cooktop over medium heat. Add garlic and saute until golden brown. Add mushrooms and saute for an additional 2-3 minues. Add 1/4 cup Marsala wine and scrape the bottom of the pan with a wooden spoon to bring up all browned bits of meat stuck to the bottom of the pan. Lower heat to simmer and let sauce reduce for five minutes. Add sauce to baking dish.
  4. Return skillet to cooktop over medium head and add both soups to skillet. Mix soups well, making sure no lumps remain. Slowly add cream, stirring constantly. Add 1/2 cup Marsala wine. Season with rosemary and thyme. Let mixture simmer over medium heat until bubbly then pour soup mixture over chicken in the baking dish.
  5. Cover baking dish with aluminum foil and bake in preheated oven for 30 to 45 minutes.
  6. About 15 minutes before chicken is done, bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente; drain. Serve chicken over the pasta. Pour sauce over the chicken. Garnish with parsley if desired.


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