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Gourmet Chicken Marsala Wrap


Turn a gourmet entree in to an easy sandwich wrap with this Chicken Marsala Wrap.MORE+LESS-

1

tablespoon extra-virgin olive oil

2

cups thinly sliced white onions

4

cups (16 oz) sliced mushrooms

2

cups (8 oz) rotisserie chicken, sliced

8

slices (8 oz) Provolone cheese

4

white or whole wheat tortillas

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  • 1

    Add olive oil to a large skillet over medium heat. Add onions and mushrooms and cook for 10 minutes or until vegetables are soft.

  • 2

    Add marsala wine and sliced chicken and cook a couple minutes or until wine reduces.

  • 3

    Place slices of cheese over chicken mixture and let sit for one minute or until melted.

  • 4

    Warm tortillas in microwave and then place 1/4 of the chicken mixure down the middle of the wrap and roll like a burrito. Slice in half and enjoy!

No nutrition information available for this recipe

More About This Recipe

  • Gourmet sandwich wraps seem to be a new trend emerging these days. Whether it’s Sesame Chicken or Chicken Parmesan, people are wrapping up gourmet entrées in tortillas and hauling them to work or school for lunch.I have always loved Chicken Marsala and thought, "Why not roll up the goodness of my favorite entrée into a wrap?" So this Gourmet Chicken Marsala Wrap was born.A couple of years ago I wanted to surprise my honey at work for Valentine’s Day with lunch, but I had a hard time coming up with food ideas that were portable and still fancy enough for the special day. This is a seriously tasty wrap that, paired with a green salad, would be a perfect romantic lunch with your loved one. Wish I had this wrap in my repertoire back then!These Gourmet Chicken Marsala Wraps are really simple. First, sauté some onions and mushrooms until soft.Then, add some Marsala wine, chicken, and Provolone cheese. Right about here you will want to devour the whole pan because the smell of the wine and mushrooms will send your taste buds into a frenzy. Next, pour the mixture down the middle of a warmed tortilla.Wrap it all up, and in less than twenty minutes you have a gourmet lunch to impress your loved one…or just yourself.

  • 2-1/4 C dry Marsala
  • 4 tsp unflavored gelatin
  • 1 oz. dried porcini mushrooms, rinsed
  • 4 (6- to 8-oz) boneless, skinless chicken breasts, trimmed
  • Kosher salt and pepper
  • 2 C chicken broth
  • 3/4 C all-purpose flour
  • 1/4 C plus 1 tsp vegetable oil
  • 3 oz. pancetta, cut into 1/2-inch pieces (I don't do pork so I substitute a few dashes of Liquid Smoke)
  • 1 lb cremini mushrooms, trimmed and sliced thin
  • 1 shallot, minced
  • 1 Tbsp tomato paste
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1 tsp fresh oregano
  • 3 Tbsp unsalted butter, cut into 6 pieces
  • 2 tsp minced fresh parsley

Step 1

1. Bring 2 cups Marsala, gelatin, and porcini mushrooms to boil in medium saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 6 to 8 minutes.

2. Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of about the same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.

3. Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 1-1/2 cups, 10 to 12 minutes. Set aside.

4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Return cutlets to wire rack. repeat with 2 tablespoons oil and remaining 6 cutlets.

5. Return now-empty skillet to medium-low heat and add pancetta (if using). Cook, stirring occasionally, scraping pan bottom to loosen brown bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/4 cup Marsala, lemon juice, and oregano and bring to simmer.

6. Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremona mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.


What You’ll Need To Make Chicken Marsala

Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.

I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (And you can skip all this hassle by using chicken tenderloins.)


Family History

Rich and silky with an earthly aroma and woodsy brown color, Chicken Marsala is a favorite at the Italian-American table. It’s made with slightly sweet and deliciously savory Marsala wine, along with plenty of mushrooms and, of course, chicken cutlets. Unlike Chicken Parmigiana, the recipe for Chicken Marsala ditches the breadcrumbs and instead locks in the moisture by dredging the chicken in flour. The resulting dish features golden, pan-fried chicken with a lusciously creamy mushroom-studded sauce, spiked with garlic and made succulent with butter and oil.

Though variations abound, there are mainly two ways to go about making this Chicken Marsala. First, there’s the labor-intensive “from scratch” version where you use your own ingredients, including a bottle of Marsala wine, to develop the sauce. Then there’s the quicker, “weekday-friendly” version that features a jar of Paesana’s Marsala Gourmet Cooking Sauce. The version featuring our sauce is much better in a pinch, as you needn’t have Marsala wine or fresh mushrooms on hand.

But at Paesana, we know that part of home cooking is actually learning about technique and getting comfortable using an array of ingredients. That is why we choose to feature both recipes here: From scratch and from the jar.

Yield: 3-4 Servings

Ingredients ‘From Scratch’ Version:

  • 3 boneless, skinless chicken breasts (sliced in half into thin cutlets)
  • 2 lbs. Cremini mushrooms, sliced or quartered
  • 2 cups, Marsala wine
  • 1 ½ cups, all-purpose flour
  • 2 garlic cloves, sliced thin or diced
  • 2 shallot, diced OR 1 onion, diced
  • ½ cup fresh parsley, finely chopped
  • 8 sprigs fresh thyme
  • 1 cup chicken stock
  • 1-2 tablespoons, unsalted butter, cold
  • ½ cup olive oil
  • Salt and pepper

Ingredients ‘From Jar’ Version:

  • 3 boneless, skinless chicken breasts (sliced in half into thin cutlets)
  • 1 jar Paesana Marsala Gourmet Cooking Sauce
  • 1 ½ cups, all-purpose flour
  • ½ cup olive oil
  • Salt and pepper
  • 1 lb. Cremini mushrooms, sliced or quartered (optional)
  • 1 tablespoon of cold butter, diced (optional)
Featured Product:

Marsala Sauce

Cook's Note

You’ll notice the directions for the “from the jar” method using Paesana’s Marsala sauce is far less complicated and much more conducive to a quick, weeknight meal.


Servings

17 Comments

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Is the Focaccia Bread recipe supposed to have Coconut or Almond Flour? Just checking. It looks amazing.

Hi Cindy,
Thanks so much for your comment. It really is great bread!

No, it has NO flour whatsoever. The Creamed Coconut is a unique ingredient that is condensed whole coconut. Combined with the eggs it creates what you see there.

Please make sure you buy CREAMED Coconut – not Coconut Cream. There is s big difference. I use Let’s Do Organic which you can find here – http://amzn.to/1JpuaWt

Let me know how it turns out!

Hi Kelly
My 6 year old son is a very picky eater and loves crackers. I’m trying to get him to eat better but it’s hard. He does not eat veggies and he loves cheese bread sticks. Can you please help me find some better choices for him

Hi Maddi!
Thanks for stopping by and kudos on seeking out healthy alternatives for your little one. Picky eaters can make it quite a challenge.

If you like spending time in the kitchen, you can make your own crackers. One of my favorite basics is a combination on almond flour (1 c), butter (3 T) and shredded cheese (2 oz) made into a dough, rolled into a log, chilled, sliced and baked just to golden. I used to make these in my younger years with white flour and rice krispies. My new version tastes just as good, but so much healthier.

Another option would be some of the raw crackers – like Flax Snax (maybe topped with a little grass-fed cheese) or Kale Chips.

With this said, I would consider the above recipe/ideas a “gateway” to better eating, not ideal nutrition by any stretch of the imagination.

A couple ideas for optimizing nutrition…

Does he like meatballs? They are a great way to sneak in a lot of nutrition into a yummy package (and a way to hide things he doesn’t like). Please check out my Secret Ingredient Meatloaf – https://healinggourmet.com/healthy-recipes/paleo-secret-ingredient-meatloaf/. You can use all grass-fed beef if you’d like and start with less of the chicken livers, working your way up.

Finally, smoothies. While I believe that eating real food in its natural state with the tastes and textures and colors is important for the development of a good relationship with food, smoothies can be a great way to “sneak” in a lot of nutrition, too. Grass-fed whey protein, organic frozen berries, full-fat coconut milk and a handful of organic spinach provide many beneficial nutrients that growing bodies need. Sweeten with a little stevia, if desired.

I hope this is helpful. I know that with a little trial and error and great-tasting options available, he’ll be eating like a champ!

are all Marsala wines gluten free?…..Taylor says they do not use gluten in processing but also do not test the wine for gluten so they can’t guarantee….any suggested brands of dry Marsala that would be gluten free for sure?

Can I substitute coconut butter for creamed coconut?

Hi Elaine,
There is no creamed coconut in this recipe. Are you referring to another recipe?

If so, typically these ingredients are pretty interchangeable.

Hi Kelley,
This recipe looks so good but I don’t drink or buy wine, is there a substitute?

Hi Brenda!
The marsala really gives it a unique flavor that is hard to replicate. You can buy marsala cooking wine in the grocery on the vinegar aisle (and the alcohol all burns off during cooking).

If that’s still not an option, I might try 1/4 cup purple grape juice + 2 Tbsp. red wine vinegar to emulate the flavor. Then add about 1/2 cup more broth.

You cant make marsala chicken without marsela wine

I just made the Paleo Chicken Marsala (Low Carb, Gluten-Free). This must be the most delicious meal I’ve ever made. It made me feel like a professional chef. The aroma while it was cooking was so good it was driving me crazy having to wait for it to be ready. I can’t thank you enough for your wonderful website. I wish I had found out about it sooner. How can food be so delicious and be healthy.

Hi Daniele,
Thank you for your kind comments, you made my day :-). I’m so happy you are enjoying the recipes and the site. There’s lots more to come!

This Paleo chicken marsala recipe is to die for. I loved everything about it! I added thawed out frozen baby peas at the end.

I wanted the Instant Pot version of the Paleo Chicken Marsala recipe but it isn’t actually there.

Hi Diana!
It actually is there – you must click the tab on the recipe card that says “Instant Pot” and you will see the Instant Pot version.

How do I get into the place to purchase your cookbook Keto Bread

How do I purchase the Keto bread cookbook.

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