Creamy Chicken Marsala

Chickens 27 Last Update: Sep 15, 2019 Created: Sep 15, 2019
Creamy Chicken Marsala
  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: 678
  • Difficulty: Medium
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Chicken marsala is a classic dish that's creamy, quick, and irresistible. The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a big pile of spaghetti or angel hair. It's the perfect weeknight dinner and we don't even feel guilty when we make it three nights in a row.

Ingredients

Directions

  1. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.
  3. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.
  4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
  5. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.
  6. Serve over angel hair, if desired

Creamy Chicken Marsala



  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: 678
  • Difficulty: Medium

Chicken marsala is a classic dish that's creamy, quick, and irresistible. The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a big pile of spaghetti or angel hair. It's the perfect weeknight dinner and we don't even feel guilty when we make it three nights in a row.

Ingredients

Directions

  1. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.
  3. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.
  4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
  5. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.
  6. Serve over angel hair, if desired

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