Description
This creamy chicken marsala features tender chicken breasts simmered in a rich, flavorful sauce made with Marsala wine, chicken broth, and heavy cream. With sautéed mushrooms and a touch of butter, this comforting dish is a perfect choice for a delicious dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- In a large skillet, melt 2 tablespoons of butter with olive oil over medium heat.
- Add chicken and cook until golden brown on both sides.
- Remove chicken and set aside.
- In the same skillet, melt remaining butter and add mushrooms.
- Cook until mushrooms are browned and tender.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and let reduce by half.
- Stir in heavy cream and return chicken to the skillet.
- Simmer until chicken is cooked through and sauce has thickened.
- Garnish with parsley before serving.
Notes
- For an extra rich sauce, you can add more heavy cream or a splash of white wine.
- Serve this dish over pasta, mashed potatoes, or rice to absorb the delicious sauce.
- If Marsala wine is unavailable, a combination of dry white wine and a little bit of brandy can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes