When I was in my mid-twenties and living on my own for the first time, I wasn’t much of a cook. But I came across a cookbook that intrigued me, and it opened my eyes to the idea of good, healthy food. Great Good Food by Julee Rosso is full of healthier adaptations of traditional recipes. I must have been hungry when I first leafed through it because so many of the recipes sounded amazing to me. In retrospect, this was my first “favorite” cookbook. I’ve had many since then, but this started the ball rolling.
This creamy chicken marsala recipe is adapted from Julee Rosso’s Chicken Madeira. I accidentally bought Marsala wine to make this recipe one time, and it was so delicious that I never went back to Madeira. If you don’t want to use cooking wine, you can substitute chicken broth and this chicken marsala will still taste wonderful.
Chicken Marsala Recipe
- 1 1/2 lb chicken thighs or breasts
- 1 1/2 tbs olive oil
- 8 oz sliced mushrooms
- 1 cup sliced onion
- 1/3 cup Marsala wine
- 1/3 cup cream cheese
Preheat the oven to 350 degrees.
Sprinkle the chicken with salt and pepper and place it in a 9 x 13 inch glass pan (or similar).
Sauté the mushrooms in a cast iron skillet over medium heat for a few minutes in 1 tbs. olive oil, and then place the mushrooms on top of the chicken.
Add the remaining oil to the skillet and saute the onions over medium-low heat for a few minutes, until tender. Remove the onions from the pan and place them on top of the chicken.
Stir together the Marsala and the cream cheese in a medium bowl and pour the sauce over the chicken.
Cover the dish with foil and bake for 30 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees. Serve warm.