This dish is fantastic when served over rice and is made in a flash. This is one that even finicky eaters like.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 825 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 304 mg |
| Dietary Fiber | 0 g |
| Protein | 79 g |
| Saturated Fat | 21 g |
| Sodium | 260 mg |
| Sugars | 3 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I just happened to have 1 cup of Marsala in my pantry, so I thought I would give it a try. Well worth the time! I served it over hot broccoli and my husband loved it!
I’ll add a little more marsala next time because I cooked it with mushrooms and simmered the sauce down. I’d like a little more marsala flavor to stand out with the pasta but otherwise very good recipe.
I made this for dinner tonight—served it with thin spaghetti. It was a little sweet, but was really good and very easy to make. I took the suggestion of another reviewer and briefly added the chicken back to the skillet after adding the wine and cream. Next time, I will also add the spaghetti to it just before the sauce finishes cooking. I’m also going to add a little more black pepper.
Great recipe! Served on top of yummy mashed potatoes.
I’ve made this twice now and both times were great. I followed the recipe and did not add or take away anything. My husband and kids all loved it. I served it with yellow rice and fresh green beans and there were no leftovers.
This is my teenage daughter’s favorite now. I have made it at least 3 times. FOR CORN’S SAKE PEOPLE: do not substitute half and half (or anything else) for the Heavy Cream! The cream gives it the dreamy, rich texture. 5 stars all the way for this household. I usually double the sauce ingredients so we have plenty left over to drizzle over rice.
Made this for a dinner party. No changes to the recipe and all enjoyed it.
I had some chicken I had grilled already. I made the sauce without the drippings as I had none and it turned out perfect!!!!
Made it exactly as printed, something most of the reviews here miss for some reason… it’s very good and creamy. Next time I’d double the rue for a little extra creamy goodness other then that tasty!
I added mushrooms and minced garlic. My family loved it.
Love it although I didn’t flour the chicken which I used boneless skinless thighs pounded. I also added mushrooms after the Marsala and stock were added. Sauteed them and when ready I added the cream/ ground mustard and the chicken back to simmer as directed. Thickened the sauce with flour mixed with Marsala. Salted a little more to taste after finish. Wow! And I am picky. Don’t water down. Use the stated ingredients. You can go to the gym later!!! YUM!!!
easy to make but I ended up saute mushrooms and adding additional Marsala wine for taste
This has to be one of the best chicken Marsala dishes I have ever made! The only thing I did different was use 2 cups of Marsala instead of half a cup and doubled the chicken broth. I did this because my family likes extra sauce over rice and to sop up their bread with. Soooooo delish! You will make it over and over.
I admit I started with the basics of this recipe but based on the previous reviews made a few changes. First, I was making this dish for two so some adjustments were due to that. My approach: Used 1 lb boneless, skinless chicken breasts. I pounded them to about 1/4″ thickness. Before I dredged them in flour, I seasoned the flour with salt, black pepper, onion powder, garlic powder and paprika. I didn’t measure but seasoned until the flour had a good flavor. I fried the chicken in 1T olive oil and 1T unsalted butter. As another reviewer did, I removed the chicken and then I added 1/2 medium diced onion, 2 cloves minced garlic to the remaining oil and butter – I added a 1tsp of olive oil. Cook onion and garlic for 2-3 minutes then added 5 oz sliced mushrooms. Cook for another 2-3 minutes and then added 2/3 cup of marsala and 2/3 cup chicken stock. Let it simmer for about 5 minutes then I added back the chicken and let it simmer another 10 minutes, then I slowly added 1/2 cup of cream with 1/2 tsp ground mustard. After a few minutes, taste the sauce – I added about 1/4 tsp salt and a 1T marsala. Let the sauce reduce by 1/3 or so. I served over whole wheat penne. This approach came out very well.
Was just ok
Loved this! Family said to, “add it to the keepers!” I followed the recipe (doubled it for our large family) except I added mushrooms! I will definitely makes this again! Favorite from age 2 to 77 🙂
I made this tonight because we just wanted something different. I made a few changes based on what we had available in the house – Pino grigio rather than Marsala wine and crushed garlic in place of ground mustard. I added mushrooms and served with fettuccine and it was delicious, just the change of pace we were looking for. I think maybe those reviewers who said they used half and half and didn’t love the sauce might want to try again with heavy cream. The wine and stock in the recipe are so light that you really won’t be able to get a rich sauce consistency or flavor with half and half. Just a thought! Thank-you for the yummy dinner!
All 6 of us here loved it, not a common occurrence. Very easy to make, great flavor. I used half and half instead of heavy cream and it was fine.
Eh, not enough flavor for me.
I made this recipe and my family loved it. I made the following additions/changes. Added 1 clove minced garlic, 1 teas. chicken seasoning, 1 teas. parsley and used half & half instead of heavy cream. Next time I will add fresh mushrooms. This is going in my favorites recipe box.
Less cream next time