Chicken Marsala
Chicken Marsala is a deliciously creamy mushroom sauce that rivals any restaurant's! Cook a chef quality chicken dish at home like a pro.
Ingredients
- ½ cupall-purpose flour ((plain flour))
- 1 teaspoonkosher salt
- 1 teaspoongarlic powder
- ½ teaspooncracked pepper
- 2boneless chicken breasts (skinless, halved horizontally to make 4 fillets)
- 2 tablespoonsolive oil (divided)
- 4 tablespoonsunsalted butter (divided)
- 1 tablespoonunsalted butter (as needed)
- 8 ouncesbrown mushrooms (or cremini mushrooms, sliced)
- 4 clovesgarlic (minced)
- ¾ cupdry marsala wine
- 1 ¼ cuplow-sodium chicken broth (or stock)
- ¾ cupheavy cream (thickened cream, evaporated milk or half and half may also be used)
- 2 tablespoonsfresh parsley (chopped)
Directions
- 1
Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- 2
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
- 3
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- 4
Add the garlic and cook until fragrant, about 1 minute.
- 5
Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- 6
Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
- 7
Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.