Creamy chicken marsala is a comforting creamy chicken dinner that tastes like it came from your favorite restaurant! Pan-seared chicken, a creamy Marsala wine sauce, and warm mushrooms combine in this comforting dinner. Serve with your favorite pasta!
For the chicken
2 chicken breasts, butterflied into 4 thin slices
3 tablespoons oil
1 tablespoons butter
1/2 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
For the mushrooms
1 tablespoon olive oil
10oz package of cremini mushrooms sliced thin
For the sauce
2 cloves garlic, grated
1 and 1/4 cups light cream or half & half
1/3 cup + 1 tablespoon Marsala wine
3 tablespoons grated Parmesan cheese
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1. Mix the flour with the garlic powder, salt and pepper. Coat both sides of all 4 thin chicken breasts with the seasoned flour. In a large pan over medium to medium-high heat add the 3 tablespoons of olive oil and the butter. Cook the chicken approximately 5 minutes per side, chicken internal temperature should be 165 degree F. Remove from the pan and keep warm on a plate and cover with foil
2. Carefully wipe out this pan, then add 1 tablespoon of olive oil and heat over medium-high heat. Add the mushrooms and cook for 13- 15 minutes until dark browned, stirring occasionally.
3. When you’re in the final minute of cooking the mushrooms you can add in the grated garlic. Then, add the cream, flour, and Marsala wine and bring to a bubbling simmer. Add the cheese, salt and pepper…simmer for 8 minutes.
4. Add the chicken back to the pan with the cream sauce to coat the chicken. Serve with your favorite pasta and top with additional grated Parmesan cheese.
Keywords: creamy chicken marsala