Chicken Marsala with Creamy Mushroom Sauce
Chicken Marsala with Creamy Mushroom Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, as needed for frying
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Serving
- 8 ounces pasta, such as egg noodles or tagliatelle, cooked according to package directions
Instructions
- 1
Place the thinly sliced chicken breasts on a cutting board. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned chicken breast in the flour, ensuring it's evenly coated, then shake off any excess flour.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once hot, carefully place the flour-dredged chicken breasts into the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
⏱️ 12 min
- 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the sliced cremini mushrooms. Sauté the mushrooms for 5-7 minutes, until they are browned and softened. Add the minced garlic to the pan and continue to sauté for 1 minute, until fragrant.
⏱️ 8 min
- 5
Pour 3/4 cup of Marsala wine into the pan, scraping the bottom with a wooden spoon to release any browned bits (fond) from the chicken and mushrooms. Allow the wine to simmer for 1-2 minutes to cook off some of the alcohol.
⏱️ 3 min
- 6
Pour 3/4 cup of chicken broth into the pan and bring the mixture to a simmer, allowing it to reduce slightly for 3-4 minutes.
⏱️ 4 min
- 7
Stir in 1/2 cup of heavy cream to the simmering sauce and stir to combine thoroughly. Bring the sauce back to a gentle simmer.
⏱️ 2 min
- 8
Return the cooked chicken breasts to the pan, nestling them into the creamy mushroom sauce. Sprinkle 1/4 cup of chopped fresh parsley over the chicken and sauce. Allow the dish to simmer gently for 3-5 more minutes to heat the chicken through and allow the flavors to meld.
⏱️ 5 min
- 9
Serve the Chicken Marsala with Creamy Mushroom Sauce immediately, typically over a bed of cooked pasta like egg noodles or tagliatelle. Garnish with additional fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Marsala with Creamy Mushroom Sauce
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, as needed for frying
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Serving
- 8 ounces pasta, such as egg noodles or tagliatelle, cooked according to package directions
Instructions
- 1
Place the thinly sliced chicken breasts on a cutting board. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned chicken breast in the flour, ensuring it's evenly coated, then shake off any excess flour.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once hot, carefully place the flour-dredged chicken breasts into the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
⏱️ 12 min - 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the sliced cremini mushrooms. Sauté the mushrooms for 5-7 minutes, until they are browned and softened. Add the minced garlic to the pan and continue to sauté for 1 minute, until fragrant.
⏱️ 8 min - 5
Pour 3/4 cup of Marsala wine into the pan, scraping the bottom with a wooden spoon to release any browned bits (fond) from the chicken and mushrooms. Allow the wine to simmer for 1-2 minutes to cook off some of the alcohol.
⏱️ 3 min - 6
Pour 3/4 cup of chicken broth into the pan and bring the mixture to a simmer, allowing it to reduce slightly for 3-4 minutes.
⏱️ 4 min - 7
Stir in 1/2 cup of heavy cream to the simmering sauce and stir to combine thoroughly. Bring the sauce back to a gentle simmer.
⏱️ 2 min - 8
Return the cooked chicken breasts to the pan, nestling them into the creamy mushroom sauce. Sprinkle 1/4 cup of chopped fresh parsley over the chicken and sauce. Allow the dish to simmer gently for 3-5 more minutes to heat the chicken through and allow the flavors to meld.
⏱️ 5 min - 9
Serve the Chicken Marsala with Creamy Mushroom Sauce immediately, typically over a bed of cooked pasta like egg noodles or tagliatelle. Garnish with additional fresh parsley if desired.
⏱️ 1 min