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Classic 30-Minute Restaurant-Style Creamy Chicken Marsala

Three pieces of pan-seared chicken covered in a rich, brown mushroom sauce, representing delicious chicken marsala.
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You can make this rich, creamy Chicken Marsala with tender chicken cutlets and a savory mushroom wine sauce right at home in just 30 minutes. It delivers that restaurant-quality flavor you crave for a perfect weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin to 1/4 inch thick (or 8 thin cutlets)
  • 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
  • 3 cloves garlic, minced
  • 1 cup Marsala wine (dry cooking wine is fine)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the chicken: Place the flour, salt, and pepper in a shallow dish. Dredge each thin chicken cutlet in the flour mixture, shaking off any excess.
  2. Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Sauté mushrooms and garlic: Reduce the heat to medium. Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes until they release their moisture and start to brown. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze the pan: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which takes about 3 to 4 minutes. This concentrates the flavor.
  5. Build the sauce: Pour in the chicken broth and let it simmer for 2 minutes. Stir in the heavy cream. Let the sauce gently bubble until it thickens slightly, about 3 minutes. Taste the sauce and add more salt or pepper if needed.
  6. Finish the dish: Return the cooked chicken cutlets to the skillet. Spoon the creamy mushroom wine sauce over the chicken. Heat through for 1 minute.
  7. Serve immediately: Garnish your homemade Chicken Marsala with fresh chopped parsley. Serve this elegant chicken dinner over pasta or mashed potatoes.

Notes

  • To pound the chicken thin, place the breasts between two sheets of plastic wrap and use a meat mallet or heavy pan to gently flatten them to an even thickness. This helps them cook quickly and evenly.
  • If you prefer a richer sauce, you can substitute half of the chicken broth with beef broth.
  • This dish is best served right away to keep the chicken tender and the sauce warm.

Nutrition

Find it online: https://tastetaught.com/chicken-marsala-recipe-30-minute-creamy/