Classic chicken marsala with creamy mushroom sauce

Classic Chicken Marsala with Creamy Mushroom Sauce

Chicken Marsala is a classic Italian-American dish featuring tender, pan-seared chicken cutlets smothered in a rich, creamy Marsala wine mushroom sauce. The sweet and nutty Marsala wine, combined with garlic, shallots, and heavy cream, creates a restaurant-quality dish that’s easy enough for a weeknight meal but elegant enough for special occasions.

Ingredients 

For the Chicken:

2 large boneless, skinless chicken breasts, halved horizontally (or 4 thin cutlets)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ cup all-purpose flour (for dredging)

3 tablespoons olive oil

For the Creamy Marsala Mushroom Sauce:

8 oz cremini or baby bella mushrooms, sliced

2 cloves garlic, minced

1 small shallot, finely diced

¾ cup dry Marsala wine

¾ cup chicken broth

½ cup heavy cream (for a rich, creamy sauce)

½ teaspoon dried thyme (or 1 teaspoon fresh thyme)

½ teaspoon Italian seasoning

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Total Time: 35-40 minutes (Prep: 10 min | Cook: 25-30 min)

Step 1: Prepare the Chicken

1. Slice chicken breasts in half horizontally to create 4 thin cutlets.

2. Season both sides with salt, pepper, and garlic powder.

3. Dredge each piece lightly in flour, shaking off excess.

Step 2: Sear the Chicken

4. Heat olive oil in a large skillet over medium-high heat.

5. Add chicken and sear 3-4 minutes per side, until golden brown. Transfer to a plate and cover to keep warm.

Step 3: Cook the Mushrooms

6. In the same skillet, put 1 tablespoon of olive oil

7. Add mushrooms and cook for 5-6 minutes, until browned.

8. Stir in shallots and garlic, cooking for 1-2 minutes until fragrant.

Step 4: Make the Marsala Sauce

9. Pour in Marsala wine, scraping up any brown bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.

10. Add chicken broth, thyme, and Italian seasoning. Simmer for 3-4 minutes.

11. Stir in heavy cream and let the sauce cook for 2-3 more minutes, until slightly thickened.

Step 5: Finish & Serve

12. Return chicken to the pan, spooning sauce over the top. Simmer for 2-3 minutes to reheat.

13. Garnish with fresh parsley and serve warm over mashed potatoes, pasta, or rice.

Nutritional Information

Calories: 480 kcal

Protein: 40g

Carbs: 18g

Fat: 26g

Fiber: 2g

Sugar: 3g

Sodium: 550mg

(Nutrition varies based on ingredients and portion sizes.)

Notes & Tips

For extra tenderness: pound the chicken cutlets to an even thickness before cooking.

Don’t have Marsala wine: Substitute dry sherry or white wine with a teaspoon of balsamic vinegar for a similar flavor.

Want a thicker sauce: Stir in 1 teaspoon cornstarch mixed with 1 tablespoon water before adding the cream.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.

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