Are you looking for an easy chicken recipe? This easy creamy chicken marsala is adapted from Julia Child’s recipe.
Isn’t it a great thing when a recipe can be tasty, fancy, and can also be ready in about 30 minutes? Chicken Marsala is a chicken breast recipe baked in butter, mushrooms, and green onions. After the breasts are cooked through a gravy with wine, broth and cream finish off this dish.
On my blog Living Large in A Small House, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link. You can find my full Disclosure Policy HERE
Julia’s original recipe was called Supremes de Volaille aux Champignons. As a fan of Julia Child, this isn’t her only recipe in my collection. You can find Beef Bourguignon HERE
The ingredients from the original recipe weren’t changed too much but the execution was changed the most.
Using a cast-iron skillet made it easy to prepare the meal and put it into the oven all in the same pan. Just make sure you have a skillet handle hot pad so you don’t burn yourself (like I always do)
The gravy is delicious when served over rice, mashed potatoes, or noodles. A side salad and some steamed vegetables make this a perfect weekday meal.
Fun Facts about Julia Child
1. Julia was 6′-2″ tall
2. Julia played basketball for Smith University in Massecucitts
3. While filming the series “Baking with Julia” she used 753 pounds of butter
Chicken Marsala with Cream Sauce Gravy
- 4 boneless, skinless chicken breasts I use two large chicken breasts, butterflied
- juice of 1/2 a lemon
- salt & pepper
- 4 tbsp butter
- 2 green onions, finely sliced
- 1/4 lb mushrooms, sliced thin
- 1/8 tsp salt
For the Sauce
- 1/4 cup beef broth
- 1/4 cup sauvignon blanc
- 1 cup heavy cream
- salt & pepper
- 2 tbsp fresh parsley, minced
- Preheat oven to 400°
- Squeeze lemon juice evenly over chicken breast and lightly salt and pepper
- Heat the butter in a cast-iron skillet over medium-high heat, when melted and bubbling add the mushrooms, green onion, and 1/8 tsp. salt to the pan. Stir the mushrooms and onion in the pan until just slightly browned.
- Push the mushroom and onion mixture to one side and add the four breasts and let sear on each side for about one minute.
- Move breast and mushroom mixture around until it's evenly distributed in the pan.
- Cover and put into the oven for 10-15 minutes or until the internal temp of the chicken breast is 145°
- Remove the pan from the oven. Take the chicken breasts out of the pan and transfer them to a plate, and cover with foil to keep warm.
- Add the broth and wine to the mushroom mixture in the pan and boil over high heat until it is reduced and starting to thicken a bit. Add the cream and bring it back to a boil stirring continuously until the cream has thickened a bit.
- Take the pan off the heat and add salt and pepper and the juice of 1/2 of a lemon. Add the chicken breasts back to the sauce and spoon over the meat.
- Sprinkle with parsley and serve immediately
Other Chicken Recipes
Chicken is a healthy choice for protein. There are several chicken recipes on the blog:
- Baked Herbed Bone-In Chicken Breast
- Chicken Ceasar Salad
- Simple Chicken Breast with Tomato Basil Sauce
- Stuffed Chicken Breasts
You can find Julia Child’s original recipe HERE
I hope you enjoy this easy creamy chicken marsala recipe. I’m a huge fan of Julia Child. While she adapted French recipes for American cooks, I try to adapt her recipes for modern cooks.