Chicken in Thyme Marsala Cream Sauce

Post image for Chicken in Thyme Marsala Cream Sauce

by Amy Flanigan on September 13, 2011 · 35 comments

Looking for a dish that will make your toes curl?

Look no further.

Chicken paired with savory mushrooms and sweet peas…and a sauce that you go to bed dreaming about. The sauce. Oh, the sauce. Wine, cream, and shallots -  best friends to the end. Absolutely rich and smooth and layered. I joked with friends on Facebook that I could bathe in it. Thing is, it’s no joke!

By the end of the meal I was practically weepy. Partly because I had finished my last bite. And partly because I discovered Paul, who had gone back three more times, finished it off. What do you mean there isn’t any left? What do you mean I can’t have this again for lunch tomorrow? Your love for me is a lie!

Also? Trevor ate the mushrooms. Trevor – mushroom hater – ate the mushrooms. Because they surely soaked up all that incredible flavor. THAT’S how good this is.

This recipe needs no story. It just needs to be in front of you.

Thank you, Melissa. Sometimes I think you’re cooking just for me.

Chicken in Thyme Marsala Cream Sauce
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients
• 3 tablespoons extra-virgin olive oil
• 1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
• Salt and freshly ground pepper
• 1/2 pound cremini mushrooms, thinly sliced
• 3 shallots, finely diced
• 2 cloves garlic, minced
• 1 1/4 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup frozen peas, defrosted

Directions
In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.

Serve over noodles or rice.

(from Melissa at Alosha’s Kitchen)

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{ 35 comments… read them below or add one }

Mom October 19, 2013 at 9:11 am

I made this again for the second time and was just as successful as the first. I didn’t have Marsala on hand so used Dry Sherry, which was o.k.

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Carrie December 6, 2011 at 9:52 am

This sounds wonderful! I don’t think that I’ve ever made a marsala cream sauce at home….I’m thinking that needs to change :)

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Jo December 5, 2011 at 8:34 pm

Looks delicious. I just made a very similar dish over the weekend. Would love for you to share this with us over at foodepix.com.

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Becki's Whole Life September 28, 2011 at 5:19 pm

This has so many of my favorite flavors I don’t even know where to start:-). I love the flavor that thyme adds to a dish like this and I also like that you added the peas to this. What a nice twist to the traditional chicken marsala!

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Mom September 27, 2011 at 6:32 pm

I did make this and was a big hit, even with the man of the house who doesn’t love chicken.

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Jenna September 20, 2011 at 7:45 am

Amy, I made this last night. SOOOOOO good. So good. I’ll make sure to give it 5 mitts as soon as you post in on Tasty Kitchen. =) I’ll be blogging about it in the semi-near future and linking back to you. Thanks for a winner!

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Amy September 20, 2011 at 8:10 am

Wasn’t it?! I’m so thrilled you loved it as much as I do! YAY. Funny, I actually submitted it to TK last night (a little late), just waiting for them to approve it. Would so appreciate your endorsement :D Thanks Jenna!

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Jenna September 14, 2011 at 10:03 am

I can totally understand why you want to bathe in this. Wine/cream sauces are my FAVORITE. And you know what, it’s been at least a month since I’ve made one. You’re recipe = up next in my kitchen! Wheeeee!

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Jenna September 14, 2011 at 10:04 am

Oh no!! I said ‘you’re recipe’! I meant ‘your recipe.’ The grammarian inside me is shriveling.

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Amy September 15, 2011 at 11:41 am

Lol. I come from a long line of writers and English majors, so I’m always on high alert when I make a mistake. I cringe when it happens on Facebook and just hope everyone knows I know.

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Mom September 14, 2011 at 9:58 am

The ingredients tell me this will be DELICIOUS, so I can’t wait to make it.
Perhaps next week.

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Stephanie September 14, 2011 at 6:49 am

As you’re probably aware, I’m not a mushroom fan. But you’ve almost sold me here. I don’t know how you could go wrong with chicken swimming in wine, cream and shallots. Not to mention the sweet peas. Yum, yum, yum.

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Rivki Locker September 13, 2011 at 6:08 pm

This definitely sounds good enough for bathing in. :)
Yum.

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Dad September 13, 2011 at 4:33 pm

Far be it from me to suggest an “improvement,” especially to anything in marsala cream sauce, but what would perfect this almost perfect dish are snap peas or just pea pods (if there’s a difference). I love marsala, ‘specially veal, but this looks delish.

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Amy September 13, 2011 at 6:25 pm

Interestingly enough, I don’t like snap peas…even though I’m told they’re true name is sugar snap pea. They sure don’t taste sweet to me. The good news for you, is that Mom can easily swap the sweet peas for pea pods. Everyone wins.

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Rachel September 13, 2011 at 10:48 am

Shawn and I both don’t like mushrooms but this is making me HANGRY! I think I am going to make this once we’re settled in. Thanks sugar!!!

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Amy September 13, 2011 at 12:06 pm

What the hell…another one that doesn’t like mushrooms. Must knock some sense into you! See my reply to Kim below…

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Rachel September 13, 2011 at 4:27 pm

It’s a texture thing for me. Like if they are smothered in gravy or something like this sauce, I’m ok because it masks their ‘earthy’ flavor. But you’d never see me eat like, a raw mushroom salad. *yarf*

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Amy September 13, 2011 at 6:23 pm

I gotcha. It’s like mangoes…which I love. But if they aren’t perfectly ripe, they taste like chalk and must be bathed in some type of vinaigrette to hide it.

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Kim September 13, 2011 at 10:10 am

Wow. That looks delicious and I’m not a huge mushroom fan, but will eat them when smothered in goodness.

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Amy September 13, 2011 at 12:06 pm

Hm. A lot of people not fans of peas and mushrooms. Hurmpfh. I really think they both lend so much to this dish. The sauce is so incredible, maybe you won’t even know they’re in there ;-)

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Melissa September 13, 2011 at 9:29 am

I may not have cooked this for you, but you can believe that you were the person I directed the post at. Every time I make a “bowl and spoon” meal (a phrase which I referenced in my last post on the stir fry), I think of you because I feel like, in that way, you and I approach food and cooking very similarly. Love that. Love you. Love that you all loved this so much (and yay for the mushrooms and Trevor!!).

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Amy September 13, 2011 at 11:40 am

Yes! Bowl and spoon. I love it. Also? The whole one-pot/pan dish meal makes me so very very happy.

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Melissa September 13, 2011 at 1:41 pm

Indeed! And it’s become a bit of a trademark for me. One pot = happy Melissa, and not because it’s “easy” but because it’s how I like my food. :P

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Amy September 13, 2011 at 6:21 pm

Only one pan=more time eating, less time cleaning :D

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Joanne September 13, 2011 at 9:28 am

I’m not a mushroom HATER per say…but I’m definitely not a mushroom lover. If any dish could convince me…it’s this. That sauce sounds like a dream.

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Bev Weidner September 13, 2011 at 9:19 am

If there is one thing in life I KNOW, it is that mushrooms, cream and wine will forever send me straight into orbit.

Holy. Mother.

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Amy September 13, 2011 at 11:33 am

Hee. I know, right?

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Lisa@The Cutting Edge of Ordinary September 13, 2011 at 8:51 am

Melissa you rock.
Amy you rock too.

You know this is totally my kind of dish. If I ever get my computer back then I can get in the kitchen and make stuff and photograph it and post it. *sigh*.

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Melissa September 13, 2011 at 9:28 am

Lisa, this dinner of mine came about partly because of your chicken marsala pasta post! :D

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Amy September 13, 2011 at 11:32 am

And your picture will no doubt trump mine! When do you get your computer back? I don’t know how you’re functioning…

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Sandi Benoit September 13, 2011 at 8:31 am

Looks too good!!! We’d have to eliminate the peas….pea eaters we’re not, but I’m sure it would taste just as good!! Hopefully no “snide” remarks about any of the ingredients in this one, Amy!!!

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Amy September 13, 2011 at 11:30 am

We love peas. I know a lot of people don’t and I was trying to think of a good substitute…I don’t know. Maybe green beans?

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Curt September 13, 2011 at 8:25 am

Oh my, that is very tasty looking. Some very nice ingredients. I love shallots.

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Amy September 13, 2011 at 11:30 am

Greetings Curt! It truly was such a wonderful dish. One that will be repeated regularly over here.

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