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Wood serving spoon pouring homemade marsala cream sauce over a cooked chicken cutlet in a large pan filled with marsala cream sauce.
4.93 from 14 votes

Creamy Chicken Marsala

Creamy Chicken Marsala is a classic Italian-American dish that bursts with flavor and is super easy to make. Made with pan-seared chicken and tender mushrooms, the marsala cream sauce is irresistibly silky and perfect for drizzling over buttery mashed potatoes or pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 681kcal

Ingredients

  • 2 large boneless skinless chicken breasts - cut in half lengthwise (or 4 chicken breast cutlets
  • 10 tablespoons all-purpose flour - (½ cup plus 2 tablespoons), divided
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 3 cloves garlic - minced
  • cups dry marsala wine
  • 1 cup low-sodium chicken broth - or chicken stock
  • 2 cups mushrooms - baby portabella mushrooms or cremini mushrooms, sliced
  • 1 cup heavy whipping cream
  • 1 tablespoon minced parsley

Instructions

  • Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt and pepper.
  • In a shallow bowl, combine ½ cup of flour, salt, black pepper, and garlic powder, mixing until combined. Dredge each chicken cutlet in the flour so that both sides are completely coated in flour. Set aside.
  • Heat the olive oil in a large skillet set over medium heat. Add the dredged chicken breasts to the skillet and cook for approximately 3 minutes on each side or until golden brown and the chicken is cooked through. Remove the chicken to a clean plate and set them aside.
  • In the same skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring continuously, for about 30 seconds or until fragrant.
  • Whisk the remaining 2 tablespoons of flour into the butter and garlic. Sauté the flour and butter mixture for about a minute, stirring continuously to prevent the flour from burning (it will resemble a paste).
  • Whisk the wine and chicken broth in the garlic and flour mixture. At the same time, scrape up any brown bits that may be stuck to the bottom of the pan and bring to a simmer over medium heat. Simmer for about 5 minutes or until the broth begins to change color and reduce.
  • Add the sliced mushrooms and cook for approximately 8-10 minutes, or until the mixture turns a deep brown color.
  • Finally, stir in the heavy cream and simmer over medium-low heat for 5 minutes. Do not boil. Return the chicken back to the pan.
  • Remove from heat and season with salt and pepper, to taste. Stir in the chopped parsley.

Notes

  • Leftovers: Keep stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing is not recommended.

Nutrition

Calories: 681kcal | Carbohydrates: 32g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 512mg | Potassium: 799mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1085IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
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