Chicken Marsala with Mushrooms and Cream Recipe
A classic Chicken Marsala recipe featuring tender pan-fried chicken breasts in a rich and flavorful Marsala wine sauce with mushrooms, onions, and a splash of cream. This dish is quick to prepare and perfect served with mashed potatoes and green vegetables.
Ingredients
- 2 largechicken breasts
- 1 largeegg
- 3 tbspplain (all-purpose) flour
- ¼ tspsalt
- ½ tspfreshly ground black pepper
- ½ tspdried paprika
- ¼ tspgarlic salt
- 3 tbspolive oil
- 1 tbspunsalted butter
- 1brown onion (peeled and sliced)
- 3 clovesgarlic (peeled and minced)
- 250 gmushrooms (sliced; mixture of chestnut and button mushrooms recommended)
- 180 mldry marsala wine
- 300 mlchicken stock
- 3 tbspdouble/heavy cream
- 2 tbspfresh chopped parsley
Directions
- 1
Slice the chicken breasts horizontally to create four thin fillets. This helps them cook evenly and quickly.
- 2
Lightly whisk the egg in a shallow bowl. In another shallow bowl, combine the flour, salt, pepper, paprika, and garlic salt for the coating.
- 3
Dip each chicken fillet first into the egg, then dredge thoroughly in the flour mixture, ensuring an even coating on all sides.
- 4
Heat olive oil in a large frying pan over medium-high heat. Add the coated chicken pieces and fry for a few minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- 5
Reduce heat to medium. Add butter to the same pan, then sauté the sliced onion for 3-4 minutes until softened.
- 6
Stir in minced garlic and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until mushrooms are lightly browned.
- 7
Pour in the Marsala wine, bring it to a boil, and then reduce to a simmer. Let it cook for 5 minutes to allow alcohol to evaporate and flavors to concentrate.
- 8
Return the chicken fillets to the pan, add the chicken stock, and bring the mixture back to a boil. Simmer for another 5 minutes for the chicken to absorb the sauce flavors.
- 9
Stir in the heavy cream to enrich the sauce. Turn off the heat once combined.
- 10
Plate the chicken topped with the Marsala mushroom sauce, garnished with fresh chopped parsley. Ideal accompanied by mashed potatoes and green vegetables.