Canyon Ranch Blog

Chicken Marsala

Nutrition Information (per serving)

calories
455
protein
40 g
sodium
361 mg
carbohydrates
39 g
fat
14 g
fiber
4 g
cholesterol
129 mg
Servings
8
Ingredients

Marsala Sauce
2 Tbsp minced shallots
¼ cup Madeira wine
¼ cup Marsala wine
1 cup beef stock
1 tsp cornstarch
1 Tbsp Madeira wine
¼ tsp sea salt
Pinch freshly ground black pepper
2 cups sliced mushrooms
½ teaspoon extra-virgin olive oil

8 skinned chicken breast halves, boned and defatted
3 whole eggs
⅓ cup 2% milk
½ cup all-purpose flour
1 cup whole-wheat breadcrumbs
4 tsp extra-virgin olive oil
4 cups cooked orzo pasta

Garlic Butter Cream Sauce
6 fresh garlic cloves
3 Tbsp extra-virgin olive oil
¼ cup unsalted butter
⅓ cup low-fat cream cheese
¼ tsp sea salt
1 Tbsp chopped fresh parsley

1½ lb rapini or broccoli florets, steamed
½ cup grated Parmesan cheese

Instructions
  1. Combine shallots, ¼ cup Marsala wine and ¼ cup Madeira wine in a medium saucepan. Bring to a boil and reduce by half, about ¼ cup. Add beef stock, bring to a boil. Simmer for 5 minutes. Combine cornstarch with 1 tablespoon Madeira wine and add to sauce. Season with salt and pepper. Simmer until thickened.
  2. Sauté mushrooms in a large sauté pan with olive oil. Add to sauce. Keep warm.
  3. Cut chicken breast in half horizontally to form 2 thin medallions. Pound lightly to about ¼ inch. Beat egg with milk and place in a bowl. Place flour and breadcrumbs on separate plates. Dredge chicken in flour, then egg mixture, then breadcrumbs. Heat a large sauté pan with olive oil. Sauté medallions over medium heat until golden brown on each side.
  4. In a small food processor, combine garlic with olive oil and pulse until smooth. Place butter and cream cheese in medium bowl and beat with an electric mixer on high until light and fluffy. Turn mixer to low speed and add garlic puree. Beat on high speed for about 1 minute or until doubled in size. Turn mixer to low speed and add salt and parsley. Mix briefly.
  5. Place ½ cup orzo on plate and top with 1 medallion. Spread 1 tablespoon Garlic Butter Cream Sauce on medallion and top with ½ cup steamed rapini and second medallion. Cover with ¼ cup hot marsala sauce. Garnish with 1 tablespoon Parmesan.

Egg White Omelette with Cheese & Vegetables

One of our most requested breakfast (or anytime!) recipes
Read More

Zahtar-Crusted Lamb with Pomegranate Molasses

An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More

Wild Mushroom & Aged Gouda Tart

Love quiche? This light and savory tart will delight your taste buds
Read More

Carrot & Ginger Soup

Creamy, easy to make, and oh-so-comforting on chilly days
Read More

New England Apple Pie

An American classic, grandma's signature—done our way
Read More

Mashed Cauliflower

Mashed potatoes? Who needs 'em! Try this healthier option
Read More

Baked Ziti

An Italian comfort food classic made Canyon Ranch style
Read More

Baked Sweet Potato

With almost no prep, this healthy side is incredibly easy and delicious
Read More

Pecan Tart

A notoriously indulgent dessert turned not-so-sinful
Read More

Book Online or Contact Us

Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
Kaplankaya, Turkey
SpaClub®, Las Vegas +1 877 220 2688
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regency Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662