Chicken Marsala Recipe
A classic Italian-American dish featuring tender, pan-seared chicken breasts in a rich and creamy mushroom Marsala wine sauce. This Chicken Marsala recipe is perfect for a comforting dinner that’s elegant yet easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings 1x
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (about 3 medium breasts)
- 3 tablespoons olive oil (more as needed)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Sauce
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup Marsala wine
- 3/4 cup chicken broth (or chicken stock)
- 1/2 cup heavy cream
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces, then pound them to about 1/4 inch thickness to ensure even cooking.
- Prep Coating: Mix the 1/4 cup flour, salt, and pepper on a plate. Dredge each chicken piece in this mixture, shaking off excess.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces in batches, avoiding overcrowding, for 3-4 minutes per side until golden brown and fully cooked. Remove chicken and set aside.
- Start Sauce: In the same skillet, melt butter. Add sliced mushrooms and diced onions; sauté for about 3 minutes until softened.
- Add Garlic and Flour: Stir in 1 tablespoon flour and minced garlic. Cook for 1 minute while scraping up browned bits from the pan to deepen flavor.
- Deglaze with Marsala: Whisk in Marsala wine and let simmer for 1 minute to reduce slightly.
- Add Broth and Cream: Pour in chicken broth and heavy cream. Bring mixture to a low boil then reduce heat to simmer, stirring occasionally and deglazing the pan as needed. Simmer for 8-10 minutes until sauce thickens and develops a rich golden color.
- Finish: Return cooked chicken to the skillet, warming through in the mushroom wine sauce for a few minutes.
- Serve: Plate the chicken and spoon the luscious sauce over top. Enjoy immediately.
Notes
- If Marsala wine is unavailable, dry sherry or a dry white wine can be used as substitutes.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Ensure not to overcrowd the pan when cooking chicken to maintain a crispy sear.
- Pounding the chicken thin helps it cook evenly and remain tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve sauce texture.
Nutrition
- Serving Size: 1 serving (about 1 chicken breast with sauce)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
Keywords: Chicken Marsala, chicken breast, Marsala wine sauce, creamy mushroom sauce, Italian recipe, sautéed chicken, easy chicken dinner
Find it online: https://kitchenbyrita.com/chicken-marsala-recipe/
