Creamy Chicken Marsala
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Creamy Chicken Marsala
Report
A classic Italian dish EVERYONE will love! Pan-fried chicken in the most amazing marsala-mushroom cream sauce! YUM!
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Ingredients
- 1 ½ pounds boneless, skinless chicken breast fillets
- Kosher salt and freshly ground black pepper, to taste
- 9 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ medium shallot diced
- 8 ounces cremini or white button mushrooms sliced
- ¾ cup chicken stock
- ½ cup dry Marsala wine
- 2 tablespoons heavy cream
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 8 tablespoons flour until evenly coated.
- Heat olive oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
- Whisk in remaining 1 tablespoon flour until lightly browned, about 1 minute.
- Stir in chicken stock and wine, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-5 minutes.
- Stir in heavy cream; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately over mashed potatoes and crusty bread.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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