Creamy Chicken Marsala (Video)
Whip up a creamy chicken Marsala that's as easy as it is delicious! Perfect for busy weeknights and guaranteed to please the whole family!
Equipment
Ingredients
Ingredients
- 1 ½ lbs boneless skinless chicken breasts @ 3 chicken breasts
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt divided
- ½ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- 3 tablespoons unsalted butter divided
- 8 ounces baby bella mushrooms sliced
- 1 shallot finely chopped
- 3 cloves garlic sliced
- 1 tablespoon thyme freshly chopped
- ¾ cups Marsala wine
- 1 ¼ cups low-sodium chicken broth
- ¾ cups heavy cream
- 1 tablespoon flat parsley freshly chopped
Instructions
- Instructions
- Prepare your vegetables - slice the mushrooms and garlic, chop shallots and parsley; set all aside.8 ounces baby bella mushrooms, 1 shallot , 3 cloves garlic, 1 tablespoon flat parsley
- Pat chicken dry and remove tenderloin from breasts. Use the Close & Cut to butterfly each breast to create 4-6 thin pieces.1 ½ lbs boneless skinless chicken breasts
- Dredge each piece of chicken in flour seasoned with 1 ½ teaspoons of the salt, pepper, and Italian seasoning.1 teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, 2 teaspoons kosher salt, ½ cup all-purpose flour
- In 12" Stainless Steel Nonstick Skillet over medium-high heat, heat 1 tablespoon oil, then melt 1 tablespoon butter. Add chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.1 ½ lbs boneless skinless chicken breasts, 3 tablespoons extra-virgin olive oil, 3 tablespoons unsalted butter
- In same skillet over medium heat, heat 1 tablespoon oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot, thyme, and remaining ½ teaspoon salt and cook, stirring frequently for 2 minutes.2 teaspoons kosher salt, 3 tablespoons extra-virgin olive oil, 1 shallot , 1 tablespoon thyme
- Add garlic and cook until fragrant, about one minute.3 cloves garlic
- Add Marsala wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and heavy cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.¾ cups Marsala wine, 1 ¼ cups low-sodium chicken broth, ¾ cups heavy cream
- Stir in remaining 2 tablespoons butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley. Serve immediately.3 tablespoons unsalted butter, 1 tablespoon flat parsley
Notes
You can substitute dried thyme for the fresh thyme if you like.
I do not use as much salt as is called for in this recipe, due to family dietary requirements. Please feel free to adjust salt accordingly.
Nutrition
Calories: 460kcalCarbohydrates: 17gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 122mgSodium: 948mgPotassium: 735mgFiber: 1gSugar: 4gVitamin A: 776IUVitamin C: 5mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!