Go Back
+ servings
chicken Marsala in a skillet
Print

Creamy Chicken Marsala Recipe

Restaurant quality flavors and easy to make, even for a weeknight meal.
Course Main Course
Cuisine American, Italian
Keyword chicken marsala, chicken recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 345kcal
Author Joe

Ingredients

  • 2 12 oz. boneless chicken breasts, cut horizontally into cutlets
  • 1/2 cup all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp granulated garlic
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 8 oz. white button or cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 cup Marsala wine
  • 3/4 cup chicken broth
  • 3 tsp all purpose flour dissolved in a tablespoon of water to make a slurry
  • 1/3 cup heavy cream
  • 2 tbsp chopped fresh parsley

Instructions

  • Cut the chicken breast into cutlets, (4), sprinkle both sides with salt, pepper, and granulated garlic. Dredge the cutlets in all-purpose flour and shake off the excess.
  • Heat a large skillet on medium high heat and add 1 tablespoon each of olive oil and butter. Once the oil is shimmering, place 2 of the cutlets in the skillet to brown, 3 to 4 minutes. Turn and brown the second side, 3 to 4 minutes. Remove and place on a plate and tent with foil to keep warm.
    Add another 1 tablespoon each of olive oil and butter to the skillet and repeat the browning of the other 2 cutlets and place them on the plate tented.
  • In the same skillet on medium heat, add another tablespoon of butter. Place the sliced mushrooms in the skillet with a pinch of salt and cook until browned and the water from the mushrooms has burned off, 6 to 8 minutes. Add the minced garlic and dried thyme and cook for another minute so that the garlic becomes fragrant.
  • Pour in the Marsala wine and bring to a boil and reduce by 1/2 which will take 4 to 6 minutes. Next add the chicken broth and bring that to a boil. Once boiling, stir in the flour slurry and bring to a boil to thicken, 2 minutes.
  • Stir in the heavy cream and place the cutlets back into the skillet to heat up. Spoon the sauce over the cutlets which will further the thickening, 2 or 3 minutes. Taste the sauce and add salt and pepper if needed.
  • Remove the skillet from the heat and sprinkle with the chopped parsley. Serve warm.

Notes

  1. Marsala wine can be substituted with dry cooking sherry, Madeira wine, or even 3/4 cups of white wine and 3 tablespoons of brandy.
  2. The nutrition information is for 4 servings of Chicken Marsala only not the noodles, potatoes or rice it is served with.

Nutrition

Calories: 345kcal