Quick and Easy Chicken Marsala
Indulge in the delicious one-pot easy creamy Chicken Marsala - crispy golden brown chicken cutlets, rich Marsala wine sauce with savory sauteed mushrooms. Quick for weeknights, yet restaurant quality meal. Ready in 30 minutes!
Ingredients
- 2 large chicken breasts, sliced in half lengthwise
- 2 tablespoons all purpose flour
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 brown onion, finely diced
- 2 cups sliced mushrooms, cremini, white button
- 3 cloves garlic, finely chopped or minced
- ¾ cup dry marsala wine
- ¾ cup heavy cream
- ¾ cup chicken stock
- ¼ cup finely chopped parsley, for serving (optional)
Instructions
- In a large bowl or plate add flour, salt, and pepper. Coat the chicken in the mixture.
- In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook until golden, flipping midway.
- Transfer the chicken from the skillet and set aside.
- Melt the butter in the skillet. Add onions and mushrooms. Cook until the mushroom liquid evaporates and the onions soften.
- Toss in the garlic and cook, stirring, for about 1 minute until fragrant.
- Pour the marsala into the mushroom mixture and simmer until reduced by half.
- For the creamy sauce, add the cream and chicken stock, bringing it to a simmer.
- Place the chicken back in the pan along with any resting juices.
- Simmer for 5 minutes, turning once, until the chicken is fully cooked and the sauce slightly thickens.
- Optionally, garnish the chicken with fresh parsley before serving. Enjoy!
Notes
- Substitute Marsala Wine - If Marsala wine is unavailable, my go-to substitutes are Madeira wine, dry sherry, or dry white wine (+ add a touch of brandy or cognac). Opt for a drinkable wine, not a 'cooking wine'.
- However, if you want to omit alcohol, simple chicken or beef broth won't capture the classic taste.
- When visiting the grocery store choose high-quality skinless chicken breasts for the best flavor and texture.
- Chicken breasts - Opt for 2 large skinless breasts, halved lengthwise, or 4 smaller breasts. Skinless, boneless thighs can be a good alternative. If your chicken cutlets are too thick pound them until even and flat.
- Heavy cream - For best results, use a full fat heavy cream. Heavy cream imparts a luxurious, creamy texture to the sauce, creating a truly comforting experience! For a calorie-conscious approach, consider swapping with evaporated milk since cream isn't the main component of this sauce. The texture won't be as creamy, but the lovely Marsala flavor will remain intact.
Tried this recipe?Let us know how it was!