Chicken in Marsala Cream Sauce

Chicken in Marsala Cream Sauce
Staff Writer
Chicken with Mushrooms, Rice, and Marsala Cream Sauce

Barbara Kiebel

Chicken with Mushrooms, Rice, and Marsala Cream Sauce

When my kids were young and I was a single parent I recall making a lot of casseroles, some planned and some much like what I did for dinner on this night. Leftovers were golden and casseroles like this were a favorite. It all started with some leftover chicken, mushrooms that were still good but might not be in another couple of days, and some rice in the pantry. Those ingredients combined in a Marsala cream sauce made for a quick and tasty meal.

See all chicken recipes.

Ingredients

  • 3  Tablespoons  unsalted butter, plus more for the casserole dish
  • medium-sized white onion, sliced
  • 8-12 ounces mushrooms, sliced
  • 2  Tablespoons  all-purpose flour
  • 3/4-1 cup Marsala wine, sherry, or white wine
  • 1/2  Cup  half-and-half
  • 1/2  Cup  milk
  • Salt and pepper, to taste
  • 2  Cups  water
  • 1  Cup  long-grain rice
  • 2-4 cups coarsely chopped cooked chicken or turkey
  • 1  Cup  panko breadcrumbs
  • 3  Tablespoons  grated Parmesan

Directions

Preheat the oven to 350 degrees.

In a large skillet, melt the butter over medium-high heat until just melted. Add the onion and cook, stirring occasionally until it has started to caramelize and brown.

Add the mushrooms and cook, stirring until just softened, about 3-4 minutes. Add the flour to the mixture, stir, and cook for 1 minute. Add the wine, half-and-half, and milk, and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt and pepper, to taste.

Stir in the water and the rice. Grease a large casserole dish and spread the chicken on the bottom. Pour the mushroom and rice mixture over the chicken. Make sure the rice is evenly distributed in the dish and cover the dish with aluminum foil.

Bake until bubbly, about 35 minutes. Combine the breadcrumbs and Parmesan in a bowl, sprinkle on top, and bake for 5 more minutes. 

Nutritional Facts

Total Fat
32g
46%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
21mg
7%
Carbohydrate, by difference
58g
45%
Protein
15g
33%
Vitamin A, RAE
328µg
47%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
483mg
48%
Choline, total
31mg
7%
Fiber, total dietary
5g
20%
Folate, total
106µg
27%
Iron, Fe
13mg
72%
Magnesium, Mg
113mg
35%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
492mg
70%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
554mg
37%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
302g
11%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.