Creamy chicken marsala is a beloved Italian-American dish that originated in Sicily, where Marsala wine has been produced since the 18th century. Traditionally prepared with veal or chicken, the recipe combines earthy mushrooms, garlic, and a slightly sweet Marsala wine sauce. In American kitchens, cream was added to create a richer, velvety texture, making the dish even more indulgent. This fusion of Old-World tradition and modern comfort has turned creamy chicken marsala into a timeless favourite served in restaurants and homes alike.
Chicken Marsala:
The recipe is simple yet elegant, making it ideal for both weeknight dinners and special occasions. Chicken is lightly floured and pan-seared until golden, then simmered in a sauce made with mushrooms, garlic, Marsala wine, broth, and cream. The result is juicy chicken coated in a velvety sauce that pairs beautifully with pasta, mashed potatoes, or rice. With about 450 calories per serving, creamy chicken marsala is not only satisfying but also a timeless comfort dish that never fails to impress.
History :
Creamy marsala is an Italian-American favourite that traces its roots back to Sicily, where Marsala wine was first produced in the 18th century. Traditionally, chicken or veal was paired with mushrooms and Marsala wine to create a savoury yet slightly sweet sauce. Over time, American adaptations introduced cream to the dish, making the sauce even richer and velvety. This combination of flavours turned chicken marsala into a beloved restaurant and home-cooked classic.
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Creamy Chicken Marsala
Ingredients
- 4 chicken breasts, pounded thin
- ½ cup flour, for dredging
- 3 tbsp olive oil
- 2 tbsp butter
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- ½ cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Dredge chicken in flour, shaking off excess.
- Heat olive oil and butter, sear chicken until golden. Remove and set aside.
- Add mushrooms and garlic, cook until softened.
- Deglaze with Marsala wine, then add broth.
- Stir in cream, simmer until sauce thickens.
- Return chicken to pan, coat with sauce, and garnish with parsley.
Notes
- Use dry Marsala wine for authentic flavour.
- Pound chicken thin for quick, even cooking.
- Don’t skip deglazing—the wine adds depth.
- Add cream slowly to prevent curdling.
- Serve immediately for best texture.