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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