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Classic Creamy Chicken Marsala: Restaurant Style in 30 Minutes

Two golden-brown chicken breasts smothered in a rich, dark mushroom sauce, ready to serve for chicken marsala.
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Make tender, pan-seared chicken breasts covered in a rich, creamy mushroom and Marsala wine sauce. This recipe delivers restaurant quality flavor quickly.

Ingredients

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  • 4 boneless, skinless chicken breasts, 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

Instructions

  1. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken breast lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, carefully place the chicken in the skillet without overcrowding. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they release their moisture and brown, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  6. Pour in the chicken broth and bring to a simmer. Cook until the sauce slightly thickens, about 3 minutes.
  7. Stir in the heavy cream and let the sauce heat through for 1 minute. Do not boil after adding the cream.
  8. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken.
  9. Garnish with fresh parsley before serving immediately.

Notes

  • For the best flavor, use a good quality, dry Marsala wine, not cooking wine.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce before adding the cream.
  • Serve this dish over egg noodles, mashed potatoes, or creamy polenta.

Nutrition

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