A delightfully creamy mushroom sauce with chicken rivals any restaurant dish! Prepare a chef-quality chicken dish at home like a pro!
One of the most popular dishes offered in restaurants is incredibly quick and simple to prepare in your own home.
Delicious Chicken Marsala with ADDITIONAL SAUCE for your chicken and sides, with a taste of Italy! This chicken recipe is excellent for evening or weekend cooking, and you’ll use it repeatedly.
This Americanized Marsala version of the classic Italian dish Scaloppine is highly addictive. It makes sense why this is one of the most popular chicken meals in restaurants.
This Chicken recipe is top-notch because it uses golden, crispy, pan-fried chicken, a creamy Marsala wine sauce with mushrooms, and a healthy dose of garlic.
The finest home recipes for Creamy Chicken Marsala
- You will begin with lean breast fillets. Cut your chicken breasts in half horizontally to create four fillets for a quicker prep time. faster and simpler than using a meat mallet to pound them thin, yet produces identical results.
- I’ve provided the option to pound in the recipe notes if that’s what you prefer. Thinner chicken pieces cook more quickly and evenly no matter which option you select.
- For the greatest golden-brown results and delectable flavor, we fry the chicken in a mixture of oil and butter.
- In the same pan as the chicken, cook the sauce. Keep all of the chicken parts in the pan because they give the sauce a ton of flavor. While the mushrooms are exuding their liquid, scrape them up.
Ways to make Chicken Marsala Sauce
- Typically, the cream is not used in chicken Marsala. Nevertheless, I discovered via testing that cream was necessary for our preferences to counteract the powerful flavor of the wine.
- In the sauce, you can use either heavy cream or thickened cream.
- Use half-and-half or evaporated milk to thin out your sauce. When using half and half, take care not to quickly bring the sauce to a boil as this could cause it to curdle.
- The addition of your cream will not cause the Marsala sauce to thicken right away. The flour from the chicken will thicken your sauce once you put it back in the pan.
Which is the best Marsala Wine to use?
This sauce uses Marsala wine, a Sicilian fortified wine with a robust flavor, to give it a caramelized, rich flavor. Dry Marsala is the ideal choice when preparing savory meals like Chicken Marsala. Marsala should only be used for desserts!
Marsala wine substitutes
- Dry Madeira wine
- Sherry (Dark)
- Port (1/2 cup)
- Red Vermouth (1/2 cup)
- 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy.
Serving suggestions for Chicken Marsala
This Marsala recipe yields enough rich, creamy sauce to serve over potatoes, rice, angel hair pasta, or, for a lower calorie option, cauliflower rice or zucchini noodles.
- 1/2 cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black cracked pepper
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 tablespoon unsalted butter as needed
- 8 ounces (250g) brown or Cremini mushrooms, sliced
- 4-5 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 1/4 cup low-sodium chicken broth (or stock)
- 3/4 cup heavy cream (thickened cream, evaporated milk, or half and half may also be used)**
- 2 tablespoons fresh chopped parsley
- In a small bowl, combine the flour, salt, pepper, and garlic powder. Chicken should be dredged in the flour mixture and any excess shaken off.
- In a 12-inch pan or skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat until shimmering. 2 of the chicken breasts should be fried until both sides are golden brown (about 3 to 4 minutes per side). Place on heating platter, cover with foil and maintain warmth.
- With the remaining 2 chicken breasts, repeat the process.
- Melt 1 tablespoon of butter in the same pan as the chicken’s remaining pan oil. Add the mushrooms and cook for a further two to three minutes, or until browned, scraping up any parts of the chicken that remain on the pan’s bottom as you go.
- Add the garlic and simmer for approximately a minute, or until fragrant.
- Marsala and broth should be added, and they should be simmered until reduced by half and beginning to thicken (about 10-15 minutes).
- Reintroduce the chicken to the sauce after adding the cream. Cook the sauce until it thickens (about 3 minutes). Serve immediately after adding chopped parsley to the garnish. Off the heat, the sauce will continue to thicken.
- Serve with cooked rice, potatoes, cauliflower rice, zucchini noodles, or your preferred type of pasta.
Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg