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30-Minute Creamy Restaurant-Style Chicken Marsala

Two golden-brown chicken marsala cutlets smothered in a rich, creamy mushroom sauce and topped with fresh parsley.
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Make this rich, flavorful Chicken Marsala at home in just 30 minutes. You get tender pan-fried chicken cutlets bathed in a luscious, savory Marsala wine and mushroom sauce, perfect for an easy weeknight dinner or an impressive meal for guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
  • 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
  • 1/2 cup Marsala wine (dry cooking wine is fine)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Place the flour, salt, and pepper on a shallow plate. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
  3. Carefully place the floured chicken into the hot skillet, ensuring not to overcrowd the pan; work in batches if necessary. Sear for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a clean plate.
  4. 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.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. 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 half, about 3 minutes. This step builds deep flavor.
  7. Pour in the chicken broth and bring the mixture to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  8. Stir in the heavy cream. Let the sauce simmer gently for 1 to 2 minutes until it coats the back of a spoon. Taste the sauce and adjust salt and pepper if needed.
  9. Return the cooked chicken cutlets to the skillet. Spoon the mushroom Marsala sauce over the chicken. Heat through for 1 minute.
  10. Garnish with fresh parsley before serving immediately over pasta or mashed potatoes.

Notes

  • For the best sear, make sure your oil and butter are hot before adding the chicken.
  • If you do not have Marsala wine, you can substitute it with dry sherry or use an extra 1/4 cup of chicken broth mixed with 1 teaspoon of balsamic vinegar for depth.
  • To keep this dish lower in fat, you can substitute the heavy cream with half-and-half, though the sauce will be slightly thinner.

Nutrition

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