Friday, September 30, 2011

Recipe: Chicken in Thyme Marsala Cream Sauce

Chicken in Thyme Marsala Cream Sauce
Thanks to Very Culinary for posting this recipe and singing its praises.  It is worthy.  Trust.

This would work over rice or pasta but I think rice is better for soaking up the sauce.  Oh, this sauce!  I wanted to drink it.  Yum.


Chicken in Thyme Marsala Cream Sauce

Serves: 4

  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, cut into large chunks
  • Salt and pepper
  • 8 - 10 ounces cremini mushrooms, sliced
  • 3 shallots, finely diced
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 cup frozen peas, defrosted 
  • Cooked rice, for serving


  1. Season chicken with salt and pepper. 
  2. In a large skillet, heat the olive oil.  Add chicken and cook over high heat, turning once or twice, until browned, about 4 - 5 minutes.  Transfer chicken to a plate and set aside. 
  3. Add the mushrooms to the skillet and cook over medium high heat, stirring occasionally, until browned, about 5 minutes.  
  4. Add the shallots and garlic and cook for another couple minutes.
  5. Add the Marsala wine and simmer until the liquid is reduced to 2 tablespoons, about 5 minutes.
  6. Add the stock, cream, thyme, salt and pepper and bring just to a boil.  Cook until the sauce has reduced by half, about 6 minutes.  
  7. Return the chicken to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes.  
  8. Add the peas and simmer for 1 minute.  
  9. Season with salt and pepper. 
  10. Serve over rice. 

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