Description
This Easy Chicken Marsala recipe features tender chicken cutlets simmered in a luscious sauce made with Marsala wine, mushrooms, garlic, and cream. It’s a quick and flavorful Italian-American classic perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 8 ounces cremini mushrooms, sliced fairly thin
- 1 large clove garlic, minced
- 3/4 cup Marsala wine
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season both sides with salt, pepper, and garlic powder. Lightly coat each piece in flour, shaking off any excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside; it will finish cooking in the sauce.
- Cook Mushrooms: Add the remaining 2 tablespoons of butter to the same skillet along with the sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Garlic and Marsala Wine: Stir in the minced garlic and pour in the Marsala wine. Allow the mixture to bubble and reduce for 2-3 minutes, stirring occasionally to combine flavors.
- Finish the Sauce and Chicken: Pour in the heavy cream and return the chicken cutlets to the skillet. Simmer together for 4-5 minutes, until the chicken is cooked through and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- Use good quality Marsala wine for best flavor; dry or sweet works depending on preference.
- To ensure even cooking, pound chicken breasts to an even thickness before slicing.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
