Description
This Creamy Chicken Marsala features tender chicken, sautéed mushrooms, and a luscious cream sauce that’s simple to make and utterly delicious. Perfect for a comforting dinner that’s ready in under an hour!
Ingredients
Scale
- 3 boneless skinless chicken breasts, cut in half horizontally and about ¼ inch thick
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 8 oz bella mushrooms, sliced
- 1 medium shallot, finely diced (about ¼ cup)
- 2 teaspoons garlic, minced
- ½ teaspoon dried rosemary
- ¾ cup dry marsala wine
- ¾ cup chicken broth
- ¾ cup heavy cream
Instructions
- Sprinkle the chicken breasts with salt and set aside. Combine the flour and pepper on a plate, and prepare the shallot and mushrooms.
- Heat an electric skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Dredge the chicken in the flour mixture, shaking off any excess.
- Cook the chicken in the hot pan for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
- In the same skillet, add the last tablespoon of butter. Add the mushrooms and sauté for 4-5 minutes until golden brown.
- Add the shallot, garlic, and rosemary, cooking for 1 minute. Then, pour in the marsala wine, chicken broth, and cream. Bring to a boil, then reduce the heat and let simmer for about 10 minutes.
- Return the chicken to the skillet, allowing it to simmer for an additional 1-2 minutes until warmed through and the sauce thickens further. Serve warm.
Notes
If using a stove instead of an electric skillet, cook the chicken in two batches to prevent overcrowding.
For an even richer flavor, consider adding a splash of lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg