Description
Classic chicken marsala with creamy mushroom sauce comes together when you pound tender chicken breasts thin, pan-sear them until golden, then simmer everything in a rich wine and mushroom sauce that makes your dinner feel restaurant-quality. The whole thing takes about thirty minutes, so you can have something truly satisfying on your table without spending hours in the kitchen.
Ingredients
Scale
Preparation:
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
Cooking:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
Protein and Serving:
- 4 boneless, skinless chicken breasts
- 2 cups cooked pasta
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 lemon wedges
Instructions
- Set your oven to 200°F so it’s ready to keep your chicken warm while you finish the sauce.
- Combine 1 cup all-purpose flour with 1 teaspoon kosher salt in a shallow bowl, mixing them together evenly.
- Place your 4 boneless, skinless chicken breasts inside a zip-top bag and pound each one to 1/4-inch thickness using a meat mallet.
- Dredge each pounded chicken breast in your flour mixture, coating both sides thoroughly and shaking off any excess.
- Heat 3 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until the butter foams.
- Once your oil and butter are hot, place the chicken breasts in the skillet and sear them for 3 to 4 minutes per side until golden brown on each surface.
- Transfer your browned chicken to a baking dish and slide it into the 200°F oven to keep it warm.
- In the same skillet you used for the chicken, add your 8 ounces of quartered cremini mushrooms and cook them over medium-high heat for about 5 minutes until they release their moisture and begin to soften.
- Stir in 2 minced garlic cloves and let them cook for 1 minute until fragrant.
- Pour 3/4 cup dry Marsala wine and 3/4 cup low-sodium chicken broth into your skillet with the mushrooms and garlic.
- Let the mixture simmer over medium heat for 6 to 8 minutes until the liquid reduces by half.
- Reduce your heat to medium-low and stir in 1/4 cup heavy cream, blending it smoothly into the sauce.
- Return the chicken breasts to the skillet with the creamy Marsala sauce and simmer together for 2 to 3 minutes until the sauce reaches a silky consistency.
- Serve your chicken and sauce over cooked angel hair pasta, then garnish with chopped fresh flat-leaf parsley and lemon wedges on the side.
Notes
- Pound your chicken between two pieces of plastic wrap or inside a zip-top bag to avoid mess and ensure even thickness that cooks through properly.
- Brown the chicken in batches if needed rather than crowding the pan, since this helps you get a golden crust instead of steamed chicken.
- Don’t skip reducing the Marsala wine and broth by half, because this concentrates the flavors and prevents your sauce from tasting watered down.
- For a lighter version, replace the cream with half-and-half or skip it entirely and let the sauce thicken naturally from the wine reduction, which still gives you rich flavor without the heaviness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg