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Easy Creamy Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce. It is a flavorful chicken dinner with plenty of sauce to serve over your sides!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 819 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken
  • 1 cup all-purpose flour
  • 2 teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 4 large boneless skinless chicken breasts (halved/fileted horizontally, see notes below *)
  • 4 tablespoons olive oil (divided)
  • 8 tablespoons unsalted butter (divided)
Marsala Sauce
  • 2 tablespoon unsalted butter (as needed)
  • 2 cups brown or Cremini mushrooms (sliced)
  • 8-10 cloves garlic (minced)
  • ¾ cup dry Marsala wine
  • 2 ½ cup low-sodium chicken broth
  • ¾ - 1 cup heavy cream (add in desired amount to sauce (half and half, or evaporated milk can be used) see notes below **)
  • 4 tablespoon fresh parsley (chopped)

Instructions

    Cup of Yum
  1. Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
  3. In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken.
  6. Pour in the cream until the sauce reaches your desired color and consistency.
  7. Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
  8. Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
  9. Serve over cooked pasta of choice, rice, or potatoes, if desired.

Notes

  • *For pounding chicken breasts (skinless and boneless): Place one sliced chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even ¼-inch thickness. Set the flattened chicken breast aside and repeat with remaining slices.
  • **If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle/separate.
  • Marsala Wine Notes:
  • Marsala Wine is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry. It will keep in a cool, dry spot for months.
  • Marsala Wine Substitutes:• Dry Madeira wine• Sherry (Dark)• Port (½ cup)• Red Vermouth (½ cup)• ¾ cup of dry white wine mixed with 2-3 teaspoons of brandy.
  •  

Nutrition Information

Calories 819kcal (41%) Carbohydrates 27g (9%) Protein 39g (78%) Fat 59g (91%) Saturated Fat 30g (150%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 242mg (81%) Sodium 1016mg (42%) Potassium 899mg (26%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1876IU (38%) Vitamin C 8mg (9%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 819

% Daily Value*

Calories 819kcal 41%
Carbohydrates 27g 9%
Protein 39g 78%
Fat 59g 91%
Saturated Fat 30g 150%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 242mg 81%
Sodium 1016mg 42%
Potassium 899mg 19%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1876IU 38%
Vitamin C 8mg 9%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.