Description
Creamy Chicken Marsala with Mushrooms is a rich and savory Italian-American dish featuring tender chicken breasts in a velvety Marsala wine and mushroom sauce.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, for dredging
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Chopped parsley, for garnish
Instructions
- Place chicken breasts between plastic wrap and pound to even thickness.
- Mix flour, salt, and pepper in a shallow bowl. Dredge chicken lightly in the flour mixture.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and sauté mushrooms for 5–6 minutes until browned.
- Add garlic and cook for 1 minute more.
- Pour in Marsala wine and cook for 2–3 minutes, scraping up browned bits.
- Add chicken broth, cream, and thyme. Stir and bring to a gentle simmer.
- Return chicken to skillet and simmer in sauce for 10 minutes until sauce thickens and coats the chicken.
- Garnish with chopped parsley and serve warm, preferably over mashed potatoes or pasta.
Notes
- Use dry Marsala wine for best flavor.
- You can substitute chicken thighs if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg