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Perfect Chicken Marsala Recipe with Mushrooms and Creamy Wine Sauce Recipe

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4.2 from 15 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, golden pan-fried chicken cutlets cooked with mushrooms in a rich, flavorful Marsala wine and cream sauce. Perfect for a comforting dinner, this recipe balances the savory depth of sautéed mushrooms and shallots with the subtle sweetness of Marsala wine, finished with fresh herbs for an elegant touch.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken Prep

  • 1½ pounds boneless skinless chicken breasts, pounded ¼-in (6-mm) thick or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, plus ⅛ teaspoon divided

For Cooking

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots (from 1 medium shallot)
  • 2 cloves garlic, minced

Sauce

  • ⅔ cup chicken broth
  • ⅔ cup dry Marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

  1. Prepare the chicken: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken pieces, seal the bag tightly, and shake well to coat the chicken evenly with the seasoned flour. Set aside.
  2. Cook the chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the flour-coated chicken, shaking off excess flour first. Cook the chicken for about 5 to 6 minutes total, turning once, until the chicken is golden and just cooked through. Remove from the pan and set aside on a plate.
  3. Sauté mushrooms and aromatics: Melt the remaining tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until they start to brown, about 3 to 4 minutes. Add chopped shallots, minced garlic, and ¼ teaspoon salt. Cook an additional 1 to 2 minutes until fragrant.
  4. Make the sauce: Pour in chicken broth, dry Marsala wine, heavy cream, and add fresh thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Bring the mixture to a boil. Reduce heat to medium and simmer uncovered until the sauce reduces by half, thickens slightly, and darkens in color, about 10 to 15 minutes. The sauce should be thin but creamy.
  5. Finish cooking: Return the chicken along with any accumulated juices to the pan. Reduce heat to low and let the chicken warm through while the sauce thickens a bit more, about 2 to 3 minutes.
  6. Serve: Sprinkle with chopped fresh Italian parsley if desired and serve immediately.

Notes

  • If using large chicken breasts (about ¾ lb or 340 g each), halve them horizontally before pounding to ¼-inch thickness for more manageable fillets.
  • Pounding the chicken evenly ensures quick and uniform cooking.
  • Using a stainless steel skillet helps achieve better browning on the chicken than nonstick pans.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://cozykitchenbymaya.com/perfect-chicken-marsala-recipe-with-mushrooms-and-creamy-wine-sauce-recipe/