Easy Chicken Marsala
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Marsala
Description
The recipe starts by slicing chicken breasts into thinner cutlets and seasoning them with salt, pepper, and garlic powder before coating in flour. The chicken is pan-seared in olive oil and butter until golden brown but only partially cooked. In the same skillet, cremini mushrooms cook until browned, followed by garlic and Marsala wine to deglaze the pan and infuse the sauce with flavor.
Heavy cream is added to create a thick, creamy sauce where the chicken finishes cooking. The sauce showcases the sweet, nutty character of Marsala combined with garlic and richness from butter and cream. The mushroom slices provide texture and umami depth.
This dish serves as a classic main course with flavors that pair well with sides like mashed potatoes, pasta, or steamed vegetables. Adding chopped parsley as garnish brightens the presentation and adds a subtle fresh note.
Use semi-sweet or dry Marsala wine for a balanced sauce. Ensure the chicken reaches an internal temperature of 165°F for safety. Smaller chicken breasts may require longer cooking or no slicing. The recipe can be found in the Salt & Lavender: Everyday Essentials cookbook.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced fairly thin
- 1 large garlic minced, clove
- 3/4 cup marsala wine see note
- 1/2 cup heavy cream aka whipping cream
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside (it'll finish cooking in the sauce).
- Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
- Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
- Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).
Notes
- Use semi-sweet or dry Marsala wine for balanced flavor.
- Cook chicken to an internal temperature of 165°F for safety.
- Smaller chicken breasts can be cooked whole but may require longer cooking time.
- Optionally garnish with chopped parsley for freshness.
- This recipe is included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 136mg | 45% |
| Sodium | 225mg | 9% |
| Potassium | 704mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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