Creamy Chicken Marsala
Creamy Chicken Marsala combines tender chicken cutlets with a rich, velvety mushroom-Marsala sauce. A classic made easy.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/2 cup finely chopped shallots or 1/4 cup yellow onion
- 2 cloves garlic, minced
- 1 cup dry Marsala wine Sweet Marsala is not recommended for savory dishes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Prepare Chicken: Pat chicken breasts dry. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess. Set aside.
- Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- Sauté Mushrooms & Aromatics: Reduce heat to medium. Add butter to the same skillet. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Add shallots and garlic, cooking for another 2-3 minutes until fragrant. Scrape up any browned bits from the bottom of the pan.
- Deglaze with Marsala: Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to deglaze and release all the flavorful fond. Bring to a simmer and cook for 3-5 minutes, allowing the wine to reduce by about half. The alcohol will cook off, leaving a rich, concentrated flavor.
- Simmer Sauce: Stir in the chicken broth and bring to a gentle simmer. Cook for 5 minutes until the sauce begins to thicken slightly. Reduce heat to low, then slowly stir in the heavy cream. Continue to simmer gently for 2-3 minutes, allowing the sauce to meld and thicken further. Do not boil once cream is added.
- Combine and Serve: Return the seared chicken cutlets to the skillet, spooning the creamy Marsala sauce over them. Heat through for 1-2 minutes until chicken is warm. Garnish with fresh chopped parsley and serve immediately.
Notes
- Pound Chicken Evenly: This ensures uniform cooking and tenderness. If you're wondering how do I prevent my chicken Marsala from being dry, even thickness is key to preventing overcooked, dry spots.
- Don't Overcrowd the Pan: Cook chicken in batches to ensure a good sear, rather than steaming. This also helps with sauce consistency.
- Deglaze Thoroughly: The browned bits at the bottom of the pan are flavor gold! Scrape them up vigorously with your Marsala wine.
- Room Temperature Cream: Adding cold cream to a hot sauce can sometimes cause it to curdle. Let your cream sit out for 15-20 minutes before adding.
- Customize Mushrooms: For those who ask, can I make creamy chicken Marsala without mushrooms? Absolutely! While mushrooms are traditional, you can omit them or substitute with other vegetables like asparagus or spinach for a different twist.