Creamy Chicken Marsala
Today, creamy chicken marsala is enjoyed worldwide for its comforting yet elegant taste. The recipe features lightly floured chicken breasts pan-seared to golden perfection, then simmered in a sauce made with mushrooms, garlic, Marsala wine, broth, and cream. Ready in under an hour, it serves as a versatile main course that pairs wonderfully with pasta, mashed potatoes, or rice. With around 450 calories per serving, this dish offers a satisfying balance of protein, richness, and deep flavour, making it perfect for both weeknights and special occasions.
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.