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Easy 30-Minute Creamy Chicken Marsala

Close-up of pan-seared chicken marsala pieces smothered in a rich, brown mushroom sauce and garnished with fresh parsley.
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Make restaurant-style Chicken Marsala at home in just 30 minutes. This recipe features tender chicken cutlets in a rich, savory mushroom and Marsala wine sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded thin into cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper on a plate. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken cutlets in a single layer, working in batches if necessary, and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Add the sliced mushrooms to the same skillet and cook for 5 to 7 minutes until they release their moisture and brown. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which takes about 3 to 5 minutes.
  5. Pour in the chicken broth and bring the sauce to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  6. Reduce the heat to low and stir in the heavy cream. Heat through gently, do not boil. Taste the sauce and adjust salt and pepper if needed.
  7. Return the cooked chicken cutlets to the skillet and spoon the mushroom Marsala sauce over them. Simmer for 1 minute to heat the chicken through.
  8. Garnish with fresh chopped parsley before serving immediately over pasta or mashed potatoes.

Notes

  • For the best flavor, use a good quality dry Marsala wine. Do not substitute with sweet Marsala.
  • If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream.
  • To keep the chicken warm while you finish the sauce, place it on a baking sheet in a low oven (200°F).

Nutrition

Find it online: https://delishcraze.com/easy-30-minute-chicken-marsala-recipe/