Creamy Chicken Marsala (Print-Friendly Version)
Chicken breasts in rich creamy Marsala sauce with sautéed mushrooms for a classic, comforting dinner.
# Ingredients You’ll Need:
→ Proteins
01 -
4 boneless, skinless chicken breasts
→ Coating
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground black pepper
→ Sauce Components
05 -
2 tablespoons olive oil
06 -
2 tablespoons butter
07 -
8 ounces white mushrooms, sliced
08 -
3/4 cup chicken broth
09 -
3/4 cup non-alcoholic Marsala-style cooking wine or grape juice mixed with 1 teaspoon balsamic vinegar
10 -
1/2 cup heavy cream
→ Garnish
11 -
1 tablespoon chopped parsley (optional)
# How to Make It:
01 -
Place chicken breasts between two sheets of plastic wrap. Gently pound with a meat mallet until each breast is approximately 1/2 inch thick.
02 -
Combine flour, salt, and black pepper in a shallow dish. Dredge each chicken breast thoroughly, shaking off any excess.
03 -
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 4 to 5 minutes per side, until golden brown and fully cooked. Transfer to a plate.
04 -
Melt butter in the same skillet over medium heat. Add sliced white mushrooms and cook for about 5 minutes, stirring frequently, until they are browned and tender.
05 -
Pour in chicken broth and Marsala substitute. Scrape any browned bits from the pan and let the liquid simmer for 5 minutes to concentrate flavors.
06 -
Stir heavy cream into the sauce and cook for 3 to 4 minutes, allowing the mixture to thicken slightly.
07 -
Return the chicken breasts to the skillet and spoon sauce over them. Simmer for 3 minutes until the chicken is heated through.
08 -
Top with chopped parsley, if desired. Serve over mashed potatoes or pasta for a complete meal.
# Extra Suggestions:
01 -
For maximum tenderness, use a gentle hand when pounding chicken breasts to avoid tearing the meat.
02 -
Deglazing the pan thoroughly ensures rich flavor development in the sauce.