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The Best Easy Chicken Marsala with Creamy Mushroom Sauce

A close-up of a breaded chicken breast smothered in creamy mushroom sauce, showcasing the perfect chicken marsala.
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Make this classic Italian Chicken Dinner at home. This recipe delivers tender chicken breasts in a rich, savory Marsala wine sauce with mushrooms, perfect for an elegant dinner or a simple weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine (dry cooking wine is fine)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Combine the flour, salt, pepper, and garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer, working in batches if necessary to avoid crowding.
  3. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set it aside on a plate.
  4. Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 to 4 minutes.
  7. Stir in the chicken broth and bring the mixture to a simmer. Cook for 2 minutes until the sauce slightly thickens.
  8. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper if needed.
  9. Return the cooked chicken breasts to the skillet. Spoon the creamy mushroom Marsala sauce over the chicken. Heat through for 1 to 2 minutes.
  10. Garnish with fresh parsley before serving. Serve this restaurant-style Chicken Marsala over pasta or mashed potatoes.

Notes

  • If you prefer a lighter sauce, you can omit the heavy cream and use only chicken broth, allowing it to reduce longer for concentration.
  • For perfectly thin cutlets, place the chicken between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin.
  • Use a good quality Marsala wine for the best flavor in your Marsala wine sauce.

Nutrition

Find it online: https://cookerycommand.com/easy-chicken-marsala-creamy-mushroom-sauce/