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    Home » Chicken

    Creamy Chicken Marsala

    Published: Oct 27, 2022 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms. This Italian-American dish is quick and simple to make!

    You may also like to try Lemon Chicken Piccata.

    Cream Chicken Marsala served on a plate.
    Jump to:
    • What makes a good chicken marsala
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Watch how I make it here
    • Other chicken recipes you may like
    • 📖 Recipe

    What makes a good chicken marsala

    The chicken has to be sliced thinly and pounded flat for quick and even cooking. A light dredge in flour creates a delicious browned crust and slightly thickens the sauce. The mushrooms are seared well for an intense, smoky flavor.

    Ingredients you’ll need

    Individual ingredients for Creamy Chicken Marsala
    Salt and pepper are not in the picture.

    Dry Marsala wine is a key ingredient in this recipe.

    Marsala wine in a bottle and some in a measuring cup.

    Notes and substitutions

    • Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
    • Dry Marsala wine: This fortified wine imparts a nutty, caramelized flavor to the dish. You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
    • Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.

    How to make this recipe

    (1)Butterfly chicken breasts by slicing them horizontally in half. (2)You can cut them into smaller pieces, then trim any membranes or fats.

    Butterflying chicken breast with a knife. Chicken cutlets on a parchment paper.

    (3)Place the chicken in between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. (4)Season them with salt and pepper, then lightly coat them with flour.

    Pounding chicken cutlets placed in between sheets of parchment paper using a meat mallet. Dredging a chicken cutlet in flour.

    (5))Set a large skillet over medium-high heat. Add oil to coat the bottom and let it get very hot. (6)Sear the chicken until lightly browned on each side, about two minutes. Transfer to a plate.

    Searing the chicken cutlets in the pan. Turning the seared chicken cutlets using a pair of tongs.

    (7)Brown the mushrooms in a bit of oil. Allow them to brown for about two minutes without touching them. Add salt and pepper, then mix them.

    PRO TIP: Do not season the mushrooms too soon. Salt draws out moisture —you'll end up steaming them rather than browning them.

    Mixing the browned mushrooms in the pan using a spatula.

    (8)Add shallots, garlic, and thyme. Let them cook for a minute.

    Added the dried thyme to the mushrooms in the pan.

    (9)Deglaze the pan with Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about five minutes. Add chicken stock and let the sauce simmer for another five minutes.

    PRO TIP: After being reduced, Marsala wine becomes slightly sweet. Taste and add salt as needed.

    Pouring Marsala wine to the mushrooms in the pan.

    (10)Bring the chicken back and add cream.

    Adding cream to the chicken and the sauce in the pan.

    (11)Spoon the sauce over the chicken, then let it heat for a minute. Turn off the heat.

    The chicken and the sauce simmering in the pan.

    Garnish Creamy Chicken Marsala with fresh parsley. Serve with pasta or mashed potatoes and a side of vegetables or salad.

    Cutting a small piece of chicken on the plate.

    Frequently asked questions

    What is Chicken Marsala?

    Chicken Marsala is an Americanized Italian dish with seared chicken cooked in a pan sauce made with cremini mushrooms and a reduction of Marsala wine. Adding cream to the sauce makes it silky and balances the wine's acidity.

    Can I omit the cream?

    Yes, you can skip the cream. Traditional Chicken Marsala uses butter instead of cream. Add about three tablespoons of butter to thicken the sauce and make it silky.

    Will I taste the alcohol in the dish?

    The alcohol evaporates, leaving a concentrated flavor that makes the dish delicious. If alcohol is a concern, you can replace it with grape juice or stock/broth.

    Can I use chicken thighs for Chicken Marsala?

    Yes, you can. However, Chicken Marsala is one of those recipes best made with chicken breast. If you are using chicken thighs, you will need to cook them slightly longer.

    Watch how I make it here

    Other chicken recipes you may like

    • Embutido (Filipino Meatloaf)
    • Easy Paella
    • Lemon Chicken Piccata
    • Chicken Pot Pie with Puff Pastry
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Creamy chicken marsala on a plate

    Creamy Chicken Marsala

    Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 458kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Large skillet or a sauté pan
    • Meat mallet or rolling pin

    Ingredients

    • 2 pounds 3-4 chicken breasts boneless and skinless
    • Salt and pepper to taste
    • ¼ cup all-purpose flour for dredging
    • ¼ cup olive oil for searing and sautéing
    • 12 ounces cremini mushrooms sliced (see note)
    • 2 small shallots minced
    • 4 cloves garlic minced
    • ¼ teaspoon dried thyme
    • 1 ½ cups dry Marsala wine (see note)
    • 1 teaspoon chicken base or bouillon dissolved in 1 cup of hot water
    • ½ cup heavy or light cream (see note)
    • Fresh parsley chopped (optional)
    US Customary - Metric

    Instructions

    • Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller pieces, then trim any membranes or fats.
    • Place the chicken in between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. Season them with salt and pepper, then lightly coat them with flour.
    • Set a large skillet over medium-high heat. Add oil to coat the bottom and let it get very hot. Sear the chicken until lightly browned on each side, about two minutes. Transfer to a plate.
    • Brown the mushrooms in a bit of oil. Allow them to brown for about two minutes without touching them. Add salt and pepper, then mix them.
    • Add shallots, garlic, and thyme. Let them cook for a minute.
    • Deglaze the pan with Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about five minutes. Add chicken stock and let the sauce simmer for another five minutes.
    • Bring the chicken back and add cream.
    • Spoon the sauce over the chicken, then let it heat for a minute. Turn off the heat.
    • Garnish with fresh parsley.

    Video

    Notes

    • Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
    • Dry Marsala wine: You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
    • Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.

    Nutrition

    Calories: 458kcalCarbohydrates: 17gProtein: 35gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 124mgSodium: 854mgPotassium: 853mgFiber: 1gSugar: 7gVitamin A: 339IUVitamin C: 4mgCalcium: 36mgIron: 1mg
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