Creamy Chicken Marsala
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 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
Description
Creamy Chicken Marsala begins with boneless, skinless chicken breasts seasoned and coated in flour, then pan-seared until golden and cooked through. The skillet is then used to sauté garlic, shallots, and sliced cremini mushrooms until tender and browned, which builds a flavorful base for the sauce. The addition of Marsala wine and chicken stock is reduced to concentrate the flavors, then finished with heavy cream to add richness and smoothness. The chicken is returned to the skillet, allowing it to soak up the creamy mushroom sauce. This combination results in a dish with a pleasant contrast of tender, lightly crisp chicken and a luscious, flavorful sauce.
This dish works well served atop mashed potatoes or a complementary starch to absorb all the sauce. Its balanced richness and mushroom notes make it a satisfying choice for a comforting dinner.
Ingredients
- 1 ½ pounds chicken breast boneless, skinless, fillets
- kosher salt freshly ground, to taste
- black pepper freshly ground, to taste
- 9 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- ½ shallot diced, medium
- 8 ounces cremini mushroom sliced, or white button mushroom
- 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.
User Reviews
Overall Rating
5
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