Good news everyone! I have an actual recipe from an actual chef (Liam aka @cheflum on Instagram) for you this week. Even though I HATE mushrooms, I’m willing to share this with you all because it’s actually damn delicious (I just pick the mushies out). It’s got exact measurements and truly simple instructions to follow (a nice change from the usual recipes I post haha). If you’re looking for a deliciously simple creamy Tuscan chicken marsala recipe, this is the one for you!
This creamy Tuscan chicken marsala recipe is copied verbatim from Liam’s chef notes and there are even a few tips included to help with the prep and advice in case you need to substitute ingredients. Here you go…enjoy!
Creamy Tuscan Chicken Marsala
- ½ cup plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper
- 1kg chicken thighs*
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter
- 250g sliced mushrooms*
- 4-5 cloves of garlic minced (or about 2 teaspoons of garlic paste)
- ¾ cup marsala cooking wine (found in most bottle shops)*
- 1 & ¼ cups chicken stock
- ¾ cup of pure cream
- Fresh parsley to serve
*Notes / Tips
- You can use chicken breasts instead of thighs, just cut them in half sideways.
- I like to dab the chicken with paper towels to dry them a little bit. They don’t need to be super dry because some moisture will help the flour to stick.
- Pretty much any mushrooms will go great in this dish. I tend to use brown or button mushrooms
- Substitutes for marsala wine include:
- Dry madeira wine
- Dark sherry
- ½ cup port
- ½ cup red vermouth
- ¾ white wine and 2-3 teaspoons brandy
- Chef’s knife
- 1 medium sized bowl
- A sheet pan
- A garlic crusher*
- A large pot or a large saucepan
*Notes / Tips
- Mincing the garlic by hand is fine, however you can use a garlic press if needed.
- Pan size doesn’t really matter as long as all your chicken can fit in with the 2 full cups of liquid.
- Mix together the flour, salt and garlic powder in a bowl and dredge (dip) your chicken in the flour mixture.
- In your large pot or pan put 2 tablespoons of butter and 1 tablespoon of oil on medium-high heat. Fry the chicken pieces, 2 at a time in the butter and oil until golden brown on the outside. Don’t worry if they aren’t fully cooked as they will finish cooking in the sauce. Once cooked remove the chicken and place them on a sheet pan or plate off to the side.
- Place the sliced mushrooms into the pan and let them sauté in the left-over fats from the chicken. Cook for about 3 minutes or until reduced in size by about half then add the minced garlic for another minute until fragrant.
- Pour in the chicken stock and the marsala wine and simmer for 10 minutes or until reduced in volume by half.
- Stir in the pure cream then place the chicken into the sauce and simmer for another 3-5 minutes or until the chicken is fully cooked through and the sauce has thickened.
- Serve over pasta, rice, potato or any vegetable. Garnish with chopped parsley and enjoy!
Well, there you have it! A delicious chicken marsala recipe that’s easy to make and even easier to enjoy. I’m adding a little tip of my own here:
If you hate mushrooms, simply leave them out. Or just pick them out and sneak them onto your spouse’s plate so they have to eat them instead. That’s what I do. It’s the perfect crime.
If there are any recipes you’d like to see featured in future, let me know in the comments! I’ll be teaming up with Liam again soon so get your requests in quick 🙂