Creamy Chicken Marsala Recipe
This elegant and delicious dish is suitable for company, yet it requires a minimum of hands-on time. As long as you have a package of chicken cutlets from the Chicken Cutlet Module (link at the bottom of this article) in your freezer, you are just minutes away from a terrific meal. I like to serve this with Fruited Rice Pilaf made from the Quick Basic Rice Mix; hopefully you have this timesaving mix on your pantry shelves already, but if you don’t it can be put together in just a few minutes. Check the bottom of this article for the link.
6 Servings
4 1 ounce very thin slices of lean ham
4 slices provolone cheese
6 chicken cutlets, from the Chicken Cutlet Module
1/2 cup dry Marsala wine
1 1/2 cups whipping cream
1/2 cup double strength chicken broth, (or 1 bouillon cube dissolved in 1/2 cup hot water)
1 cup freshly grated Parmesan cheese
Cut the slices of ham in half on the diagonal; cut the Provolone cheese slices in half. Place a half piece of cheese, then a half piece of ham on the top of each chicken cutlet. Layer the cutlets in a casserole dish slightly overlapping each other.
Pour the Marsala wine into a skillet, turn the heat to high; boil until the wine is reduced by half, about 5 minutes. Lower the heat to medium, add the whipping cream and chicken broth, and bring the mixture to a boil. Pour the boiling mixture over the chicken breasts, then sprinkle them with the Parmesan cheese. Cover the casserole dish tightly with foil (I spray the underside of the foil with non-stick spray so it doesn't stick to the cheese) and bake in a preheated 350° oven for about 15 minutes or until the sauce is beginning to bubble; remove the foil and return to the oven until the cheese is melted and bubbly, about 5 more minutes. Do not overcook.
Amount Per Serving
Calories 486 Calories from Fat 330
Percent Total Calories From:
Fat 68% Protein 25% Carb. 7%
Nutrient Amount per
Serving
Total Fat 37 g
Saturated Fat 19 g
Cholesterol 154 mg
Sodium 1641 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 31 g
Vitamin A 20% Vitamin C 6% Calcium 0% Iron 2%
Shortcut Creamy Marsala Chicken
6 Servings
4 1 ounce very thin slices of lean ham
4 slices provolone cheese
6 chicken cutlets, from the Chicken Cutlet Module
1/2 cup dry Marsala wine
1 1/2 cups whipping cream
1/2 cup double strength chicken broth, (or 1 bouillon cube dissolved in 1/2 cup hot water)
1 cup freshly grated Parmesan cheese
Cut the slices of ham in half on the diagonal; cut the Provolone cheese slices in half. Place a half piece of cheese, then a half piece of ham on the top of each chicken cutlet. Layer the cutlets in a casserole dish slightly overlapping each other.
Pour the Marsala wine into a skillet, turn the heat to high; boil until the wine is reduced by half, about 5 minutes. Lower the heat to medium, add the whipping cream and chicken broth, and bring the mixture to a boil. Pour the boiling mixture over the chicken breasts, then sprinkle them with the Parmesan cheese. Cover the casserole dish tightly with foil (I spray the underside of the foil with non-stick spray so it doesn't stick to the cheese) and bake in a preheated 350° oven for about 15 minutes or until the sauce is beginning to bubble; remove the foil and return to the oven until the cheese is melted and bubbly, about 5 more minutes. Do not overcook.
Amount Per Serving
Calories 486 Calories from Fat 330
Percent Total Calories From:
Fat 68% Protein 25% Carb. 7%
Nutrient Amount per
Serving
Total Fat 37 g
Saturated Fat 19 g
Cholesterol 154 mg
Sodium 1641 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 31 g
Vitamin A 20% Vitamin C 6% Calcium 0% Iron 2%
You Should Also Read:
Chicken Cutlet Module
Quick Rice Mix with Variations
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