Creamy Chicken Marsala

Creamy Chicken Marsala


Garlic, butter, AND wine? Sold. Have Creamy Chicken Marsala on the table tonight in 30 minutes.
  • 1 c. all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 2 tbsp. butter, divided
  • 1 tbsp. extra-virgin olive oil
  • 8 oz. baby bella or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ c. marsala wine
  • ¾ c. low-sodium chicken broth
  • ½ c. heavy cream
  • 2 tbsp. Freshly chopped parsley
  • Cooked angel hair, for serving
  1. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.
  3. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.
  4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
  5. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.
  6. Serve over angel hair, if desired.

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