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Classic 30-Minute Chicken Marsala with Creamy Mushroom Sauce

Close-up of pan-seared chicken marsala breasts smothered in a rich, brown mushroom sauce and garnished with fresh herbs.
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Make restaurant-style Chicken Marsala at home in just 30 minutes. This recipe delivers tender, pan-seared chicken cutlets smothered in a rich, savory Marsala wine and mushroom sauce, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, carefully place two chicken cutlets in the skillet. Sear for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate. Repeat with the remaining chicken.
  3. Reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  5. Pour in the chicken broth and bring the sauce to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  6. Stir in the heavy cream. Let the sauce heat through for 1 minute, stirring constantly until it is smooth and slightly thickened. Taste the sauce and adjust salt and pepper if needed.
  7. Return the cooked chicken cutlets to the skillet. Spoon the mushroom Marsala sauce over the chicken. Heat through for 1 minute.
  8. Garnish with fresh parsley before serving immediately over pasta or mashed potatoes.

Notes

  • Use a good quality, dry Marsala wine for the best flavor in your Marsala wine sauce.
  • If you prefer a less rich sauce, you can omit the heavy cream and use only chicken broth, reducing the liquid slightly for concentration.
  • For perfectly even cutlets, place the chicken between two sheets of plastic wrap and pound gently with a meat mallet or heavy pan.

Nutrition

Find it online: https://mdlatdmm.com/easy-chicken-marsala-recipe-30-minute-dinner/