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–+ servings
Benjamin

Easy Chicken Marsala with Mushrooms

This creamy chicken Marsala is a restaurant-quality dish you can easily make at home. Juicy, pan-seared chicken is coated in a rich and velvety Marsala wine sauce, infused with the deep flavors of garlic, mushrooms, and cream. The balance of savory and slightly sweet flavors makes this dish an all-time favorite. Perfect for a cozy dinner or an elegant meal to impress your guests. Serve it over mashed potatoes, pasta, or with crusty bread to soak up the delicious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts (2 large, sliced in half to make 4 cutlets)
  • Salt and freshly ground black pepper to taste
  • Garlic powder ¼ teaspoon
  • All-purpose flour for dredging
  • Olive oil 1 tablespoon
  • Unsalted butter 3 tablespoons, divided
  • Cremini mushrooms 8 ounces, thinly sliced
  • Garlic 1 large clove, minced
  • Marsala wine ¾ cup, preferably dry
  • Heavy cream ½ cup

Method
 

  1. Slice the chicken breasts in half lengthwise to create four thin cutlets. Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off any excess.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until golden brown. Remove and set aside.
  3. In the same skillet, add the remaining butter. Sauté the mushrooms until browned and softened, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer and reduce by half, about 2-3 minutes.
  5. Lower the heat to medium and stir in the heavy cream. Return the chicken to the skillet, coating it in the sauce. Simmer for another 5 minutes until the sauce thickens and the chicken is cooked through.
  6. Taste and adjust seasoning if needed. Serve hot with mashed potatoes, pasta, or crusty bread.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Use dry Marsala wine for a balanced flavor; sweet Marsala will make the dish overly sweet.
  • For a gluten-free version, use almond flour or gluten-free all-purpose flour for dredging.
  • Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or cream to maintain the sauce’s consistency.

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