Go Back
+ servings
Print Recipe Add to Collection
4.98 from 88 votes

Chicken Marsala

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 503kcal
Author: Karina

Ingredients

Chicken:

  • 1/2 cup all-purpose flour (plain flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
  • 2 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided

Marsala Sauce:

  • 1 tablespoon unsalted butter as needed
  • 8 ounces (250g) brown or Cremini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
  • 2 tablespoons fresh chopped parsley

Instructions

  • Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  • Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  • In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  • Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
  • Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Notes

NOTES

*For pounding chicken breasts method:
You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Continue on from Step 2.
**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg