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30-Minute Creamy Restaurant-Style Chicken Marsala

Close-up of breaded chicken pieces smothered in creamy mushroom sauce, classic chicken marsala.
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You can make this rich, flavorful Chicken Marsala at home in just 30 minutes. This recipe uses simple techniques to create tender chicken cutlets and a silky, classic mushroom and Marsala wine sauce that tastes like it came from your favorite Italian restaurant.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the chicken: In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  2. Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer (work in batches if necessary). Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Sauté mushrooms: Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and turn brown. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze the pan: Pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes. This step builds deep flavor.
  5. Make the sauce: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 2 minutes to slightly thicken. Reduce the heat to low and stir in the heavy cream. Taste the sauce and add more salt or pepper if needed.
  6. Finish the dish: Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and let it simmer gently for 1 to 2 minutes to heat through.
  7. Serve immediately: Garnish your restaurant-style Chicken Marsala with fresh chopped parsley. Serve this easy chicken dinner over mashed potatoes or pasta.

Notes

  • Pounding the chicken to an even thickness ensures it cooks quickly and evenly in just a few minutes per side.
  • Use a good quality dry Marsala wine; the flavor of the wine is central to this classic Italian dish.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the sauce will be less rich.

Nutrition

Find it online: https://tastethisplate.com/chicken-marsala-recipe-30-minute-creamy/