I love Chicken Marsala. Who could say no to a dish that has generous amounts of butter, heavy cream and wine as ingredients?  Not to mention the chicken and the mushrooms!  The chicken breast lightly sauteed and topped with a sauce made from shallots, mushrooms, fresh sage, butter, heavy cream and Marsala wine.  I know that this may sound like an oxymoron, but flavors are rich and light at the same time.  No wonder this Italian dish is so popular worldwide.

I have been trying a group of different recipes and variations recently to find the one I like best.  Much of the sauces have been too weak without much flavor.   I found the recipe from the now defunct Gourmet Magazine the best of the bunch.

This is an easy recipe to make but is labor intensive. The recipe takes about fifty minutes to make.  Chicken breasts are pounded to about quarter inch, seasoned, dredged in flour and sauteed.  The sauce is made by sauteing mushrooms, shallots and sage and adding it to a reduced Marsala wine and chicken broth mixture.  Add cream, lemon juice and some more sage and pour it over the chicken. The prep time is about thirty minutes and the cook time is around 2o minutes.

This recipe comes from the June 2005 issue of Gourmet Magazine.  It produces four servings.  The cost per serving is $3.02.  Total cost is $12.07.  As a variation to the recipe, you can use veal cutlets or boneless pork loin in place of the chicken breast.  Pound and saute as if you were making it with chicken. The sauce goes wonderfully with both.

Because of the boldness of the sauce, a medium bodied wine is required.  I paired this recipe with a 2009 Boulder Creek Winery Colorado Chardonnay.   The wine is oaky and buttery and delightfully complements the flavors of the chicken and Marsala sauce.

CLICK HERE FOR THE RECIPE