Best 11 Marsala Cream Chicken With Asparagus Recipes

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"Marsala cream chicken with asparagus" is a delectable dish that combines the savory flavors of chicken, creamy marsala sauce and tender asparagus. It is a classic dish that is sure to impress dinner guests and is perfect for a special occasion. The tender chicken is cooked in a flavorful sauce made with marsala wine, cream and mushrooms, while the asparagus adds a pop of color and a slightly bitter flavor that complements the sweetness of the marsala. This dish is sure to be a hit with everyone who tries it.

Here are our top 11 tried and tested recipes!

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

I got this recipe from my roommate who had grown up with it. I try not to eat much meat but the sauce alone over rice or pasta is to die for. It is such a great mixture of savory, earthy, salty and a tiny bit sweet.

Provided by sofie-a-toast

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups reduced-sodium chicken broth (14 oz)
2 tablespoons finely chopped shallots
5 tablespoons unsalted butter
10 ounces mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless chicken breast halves (2 lbs total)
2 tablespoons olive oil
1/2 cup plus 2 tablespoons dry marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Bring broth to a boil in a 2 quart saucepan ver high heat then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  • Cook shallot in 3 T butter in a 8-10 inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute Add mushrooms, 1 tsp sage, salt and pepper and cook, stirring occasionally until liquid mushrooms give off is evaporated and they begin to brown, 6-8 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 exess.
  • Heat 1 T each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large ovenproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out the skillet and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
  • Without cleaning, 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 thickned, 6-8 minutes. Add lemon juice and remaining 2 T wine and 1/2 tsp sage.
  • Serve chicken on top of rice or pasta with sauce poured over.

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

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

4 boneless skinless chicken breasts (thinly sliced*)
salt and pepper
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine** see note
1/2 cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish

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-ASPARAGUS MARSALA



Chicken-Asparagus Marsala image

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

4 chicken cutlets
2 tablespoons butter
1 tablespoon vegetable oil
1 (10 ounce) package frozen asparagus spears, partially thawed
1/2 lb mushroom, sliced
1 medium onion, chopped
1 cup marsala wine
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped parsley
garlic
parmesan cheese (to garnish)

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

MARSALA CREAM CHICKEN WITH ASPARAGUS



Marsala Cream Chicken with Asparagus image

I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package penne pasta
2 tablespoons butter
1 shallot, minced
1 cup sliced baby portabella mushrooms
1 cup bite-sized pieces fresh asparagus
¼ cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup Marsala wine
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
3 tablespoons heavy whipping cream
1 tablespoon softened butter
1 tablespoon all-purpose flour
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
  • Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
  • Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 951.7 calories, Carbohydrate 60.2 g, Cholesterol 211.1 mg, Fat 41.8 g, Fiber 4.1 g, Protein 65.1 g, SaturatedFat 16.4 g, Sodium 380.4 mg, Sugar 8.4 g

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken with Mustard Mascarpone Marsala Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
  • While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN WITH A CREAMY MARSALA SAUCE



Chicken with a Creamy Marsala Sauce image

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

¼ cup all-purpose flour
salt and ground black pepper to taste
2 pounds chicken tenders
2 tablespoons olive oil
2 tablespoons butter
½ cup Marsala wine
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard

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 MARSALA



Chicken Marsala image

Categories     Chicken     Mushroom     Poultry     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

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 MARSALA BAKE



Chicken Marsala Bake image

My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 22

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each), cut in half
1/4 cup olive oil
SAUCE:
1/2 cup butter, cubed
1 pound sliced fresh mushrooms
1 shallot, chopped
4 thin slices prosciutto, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
3/4 cup Marsala wine
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon coarsely ground pepper
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan and Romano cheese blend

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CHICKEN MARSALA



Chicken Marsala image

Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

1/4 cup all-purpose flour
2 teaspoons coarse salt
1/3 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
10 ounces white button mushrooms, trimmed and sliced
2 cups sweet Marsala wine
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice (of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley

Steps:

  • Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
  • Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  • Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the chicken is cooked through before adding the sauce.
  • Use a heavy-bottomed pan to prevent the sauce from burning.
  • Simmer the sauce for at least 15 minutes to allow the flavors to meld.
  • Serve the chicken with your favorite sides, such as 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 flavorful, the sauce is creamy and rich, and the asparagus is crisp and flavorful. This dish is sure to please everyone at your table.

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