Classic Chicken Marsala with Creamy Mushroom Sauce
A creamy and flavorful dish featuring tender chicken and a rich mushroom sauce, perfect for family dinners.
Servings: 4 servings
Calories: 480kcal
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts
Seasoning
- Salt and pepper to taste
Breading
- 1 cup all-purpose flour
Cooking Oil
- 4 tablespoons olive oil
Mushrooms
- 8 ounces sliced mushrooms
Wine
- 3/4 cup Marsala wine
Broth
- 1 cup chicken broth
Cream
- 1 cup heavy cream
Garnish
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides. Dredge them in flour, ensuring an even coating. Shake off any excess.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook until browned on both sides, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add sliced mushrooms and sauté until they’re tender, about 4-5 minutes.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce for about 2-3 minutes.
- Add the chicken broth and bring it back to a simmer.
- Stir in the heavy cream, letting the sauce thicken slightly.
- Return the chicken to the skillet, coating it in the delicious sauce. Garnish with fresh parsley before serving.
Notes
For the best flavor, use high-quality Marsala wine. To save time, use thinly sliced chicken breasts. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat. Can be frozen for up to 2 months.
Nutrition
Calories: 480kcal | Fat: 28g