Description
Creamy Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich and creamy Marsala wine sauce with mushrooms and onions. This satisfying and flavorful meal is perfect for a comforting dinner and comes together in just about an hour.
Ingredients
Scale
Chicken and Coating
- 3 chicken breasts, skinless and boneless (about 1 pound)
- 3 Tbsp olive oil (or more as needed)
- ¼ cup flour (plus 1 Tablespoon for sauce)
- 1 tsp salt
- ½ tsp pepper
Sauce
- 2 Tbsp butter
- 1 cup mushrooms, sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
Optional Garnish
- Fresh parsley
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to make two thin pieces each. Pound these pieces to approximately ¼ inch thickness for even cooking.
- Heat Oil: Warm the olive oil over medium-high heat in a deep, large skillet for sautéing the chicken.
- Make Flour Coating: In a plate, whisk together ¼ cup flour, salt, and pepper to season the coating.
- Coat the Chicken: Dredge each chicken piece in the seasoned flour mixture, shaking off excess before placing into the hot oil.
- Cook Chicken: Fry the chicken pieces a few at a time without crowding the pan for 3-4 minutes per side until they are golden brown and cooked through. Remove and keep warm covered with foil.
- Start Sauce: In the same skillet, melt the butter to begin the sauce base.
- Sauté Vegetables: Add sliced mushrooms and diced onion to the skillet and cook for about 3 minutes until softened.
- Add Flour and Garlic: Stir in 1 tablespoon of flour and minced garlic; cook for another minute while scraping the pan bottom to incorporate browned bits.
- Add Marsala Wine: Pour in the Marsala wine and let it simmer for one minute to deglaze the skillet.
- Complete Sauce: Whisk in the chicken broth and heavy cream, bringing the mixture to a boil, then reduce heat to a simmer. Allow the sauce to thicken and reduce for 8 to 10 minutes, stirring occasionally to deepen color and consistency.
- Finish Dish: Return the cooked chicken to the skillet, heating through in the simmering sauce for a few minutes.
- Serve: Garnish with fresh parsley if desired, then plate and enjoy your creamy Chicken Marsala.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- Adjust the amount of Marsala wine based on taste preference; dry or sweet Marsala can both be used.
- Do not overcrowd the skillet when frying chicken to ensure even browning.
- Use skinless, boneless chicken breasts for quick and tender cooking.
- Simmering the sauce longer intensifies flavor and ensures proper thickness.
