Chicken in Marsala Cream Sauce

Chicken in Marsala Cream Sauce
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.

Ready in
1 h, 5 m
2
Servings
1287
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons unsalted butter, plus more for the casserole dish
  • 1 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. 

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.

Nutritional Facts

Total Fat
48g
74%
Sugar
13g
N/A
Saturated Fat
24g
100%
Cholesterol
246mg
82%
Protein
80g
100%
Carbs
120g
40%
Vitamin A
302µg
34%
Vitamin B12
1µg
24%
Vitamin B6
1mg
67%
Vitamin C
8mg
13%
Vitamin D
2µg
N/A
Vitamin E
1mg
4.8%
Vitamin K
8µg
10%
Calcium
543mg
54%
Fiber
5g
22%
Folate (food)
63µg
N/A
Folate equivalent (total)
83µg
21%
Folic acid
12µg
N/A
Iron
6mg
31%
Magnesium
123mg
31%
Monounsaturated
14g
N/A
Niacin (B3)
24mg
100%
Phosphorus
934mg
100%
Polyunsaturated
5g
N/A
Potassium
1397mg
40%
Riboflavin (B2)
1mg
74%
Sodium
2338mg
97%
Thiamin (B1)
0.5mg
30.8%
Trans
0.7g
N/A
Zinc
6mg
42%

Around the Web