Chicken Marsala features tender, pan-seared chicken cutlets immersed in a luxurious Marsala wine cream sauce with earthy mushrooms and aromatic garlic. The dish offers a delightful symphony of robust flavors balancing savory depth with subtle sweetness. This beloved ItalianAmerican recipe transforms dinner into a gourmet culinary celebration for unforgettable enjoyment.

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I’ve been experimenting with this Chicken Marsala with Creamy Marsala Sauce recipe lately and it turned out really well. I used 4 boneless, skinless chicken cutlets, pounded to about 1/2 inch thick, and seasoned them with salt and pepper to taste.

I lightly dredged them in 1/2 cup all-purpose flour then cooked them in 2 tbsp olive oil with 4 tbsp unsalted butter divided in the process. Adding 8 oz of sliced mushrooms along with 3 cloves of minced garlic really boosted the flavor and nutritional value, since mushrooms offer fiber and essential vitamins and garlic is a good source of antioxidants.

The sauce is made with 1 cup Marsala wine, 1 cup chicken broth, and 1/2 cup heavy cream, which makes it very rich in proteins and fats that add energy. I finished the dish with 2 tbsp chopped fresh parsley as garnish, making it a wholesome and tasty chicken dinner.

Why I Like this Recipe

I like this recipe because it just makes me feel like a pro in the kitchen even though it’s really simple to make. First off, I love the way the sauce turns out. The Marsala wine and heavy cream come together to make a rich, creamy flavor that I just can’t get enough of. Secondly, the way the mushrooms get browned and add texture to the dish is one of my favorite parts – they go from being just a simple side ingredient to really boosting the flavor of the whole meal. Third, the chicken stays super tender and perfectly cooked each time, and that really makes the dish comforting and tasty. Lastly, I love that it all comes together in one pan, which means cleanup is a breeze and I don’t have to spend too much time stuck in the kitchen.

Ingredients

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Chicken cutlets are protein rich and low fat they bring juicy flavor.
All-purpose flour gives a crispy coating and helps bind the spices.
Mushrooms add earthy flavor, good fiber and a meaty texture to the dish.
Marsala wine lends a sweet tang and a deep, rich complexity.
Heavy cream makes the sauce smooth, thick and slightly tangy.
Olive oil provides healthy fats and helps with even browning.

Ingredient Quantities

4 boneless, skinless chicken cutlets (pounded to about 1/2 inch thick)

Salt and pepper to taste

1/2 cup all-purpose flour

2 tbsp olive oil

4 tbsp unsalted butter, divided

8 oz sliced mushrooms (cremini or baby bella work great)

3 cloves garlic, minced

1 cup Marsala wine

1 cup chicken broth

1/2 cup heavy cream

2 tbsp chopped fresh parsley (for garnish)

How to Make this

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1. Season the chicken cutlets with salt and pepper then lightly dredge in the flour until good coated.

2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until bubbling.

3. Add the chicken cutlets and cook them for about 3-4 minutes on each side until they’re nicely browned and cooked through; then transfer them to a plate.

4. In the same skillet, add the sliced mushrooms and cook them for about 5 minutes until they start to brown, stirring occasionally.

5. Stir in the minced garlic and let it cook for another minute until it smells good.

6. Pour in the Marsala wine and let it simmer for about 2 minutes, scraping up all the tasty browned bits from the bottom.

7. Add the chicken broth and continue simmering for another 3-4 minutes until the liquid reduces a bit.

8. Slowly stir in the heavy cream along with the remaining 2 tablespoons of butter, letting the sauce thicken for 2 minutes.

9. Return the chicken to the skillet, spoon the sauce over them, and let everything simmer together for another minute or two so the flavors can blend.

10. Sprinkle chopped fresh parsley on top and serve hot with your fave side dish.

Equipment Needed

1. Large skillet
2. Plate
3. Knife and cutting board
4. Mixing bowl (for dredging the chicken in flour)
5. Measuring cups and spoons
6. Tongs or spatula (for flipping the chicken)
7. Wooden spoon (for stirring the sauce)

FAQ

Q: Do I really need to pound the chicken cutlets so thin?

A: Yes, pounding the chicken makes sure it cooks evenly and quickly which is key for this recipe.

Q: Can I substitute Marsala wine if I cant find it?

A: Marsala wine gives the dish its unique flavor, but if you're in a pinch, a dry sherry can work; just be prepared for a slightly different taste.

Q: Are cremini or baby bella mushrooms necessary or can I use other types?

A: Those mushrooms work best cause they have a great texture and flavor but feel free to use your favorite type if you like.

Q: Can I replace heavy cream with something else?

A: Heavy cream is used for a rich, creamy sauce. If you use milk instead, you might end up with a thinner sauce so it's better to stick with heavy cream or add a tad of butter to thicken it.

Q: Can I make this dish ahead of time?

A: It's best to serve it fresh cause the sauce might thicken up when reheated, but if you have leftovers just add a little chicken broth or cream when reheating to loosen it up.

Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations

If you cant find chicken cutlets, you could use turkey or pork cutlets instead
If you dont have Marsala wine, try using sweet sherry wine or white wine with a pinch of sugar
If heavy cream is not available, half and half or even evaporated milk can work as a substitute
In case you dont have cremini mushrooms, button mushrooms are a good replacement

Pro Tips

1. Make sure you lightly coat the chicken with flour and then shake off the extra so it gets a nice, crispy crust without being too heavy.

2. When cooking the mushrooms, dont overcrowd the pan. If the pan’s too full, they’ll steam instead of brown properly, which can mess up the flavor.

3. After you pour in the Marsala wine, use a wooden spoon to scrape up all those tasty brown bits stuck on the bottom of the pan. That’s where a lot of flavor lives.

4. When you stir in the cream, go slow and stir a bit longer if the sauce seems thin. That little extra time really helps it thicken up to a perfect consistency.