Marsala Chicken With Mushroom Sauce

Name: Marsala Chicken With Mushroom Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian Cuisine
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup sliced mushrooms; 1/2 cup Marsala wine; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley

Rated 5.0 stars by 1 users

Cuisine

Italian Cuisine

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

380

Indulge in the rich and savory flavors of our Marsala Chicken with Mushroom Sauce. Each bite of tender chicken smothered in creamy Marsala sauce and earthy mushrooms is a true delight for the taste buds. Paired with rustic plating and warm lighting, this dish creates a cozy and inviting dining experience.

Savor the velvety texture and bold flavors of our Creamy Marsala Sauce Pasta. With its elegant plating and natural lighting, this pasta dish is as visually appealing as it is delicious. Perfect for a romantic dinner or a special occasion, it's sure to impress even the most discerning palates.

Image of Marsala Chicken With Mushroom Sauce

Ingredients

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 cup heavy cream
2 cloves garlic, minced
1 tablespoon chopped fresh parsley

View Cart (0) Checkout

Directions

Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
In the same skillet, add sliced mushrooms and cook until browned and tender, about 5 minutes.
Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom of the pan.
Stir in chicken broth and minced garlic, and let simmer until slightly reduced, about 5 minutes.
Add heavy cream and continue to simmer until the sauce thickens, about 3-4 minutes.
Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top.
Cook for an additional 2-3 minutes, until the chicken is heated through.
Garnish with chopped fresh parsley before serving.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Saturated Fat: 9 grams; 45%
Cholesterol: 120 milligrams; 40%
Sodium: 480 milligrams; 21%
Carbs: 11 grams; 4%
Protein: 35 grams
Sugar: 3 grams
Fiber: 1 grams; 4%

10 Tips to keep in mind when cooking Marsala Chicken with Mushroom Sauce

Use boneless, skinless chicken breasts for quick and easy preparation.
Season the chicken generously with salt and pepper for enhanced flavor.
Dredge the chicken in flour to create a crispy coating when searing.
Don't overcrowd the skillet when cooking the chicken to ensure even browning.
Use a combination of olive oil and butter for rich flavor in the sauce.
Slice the mushrooms evenly for uniform cooking.
Deglaze the skillet with Marsala wine to incorporate all the flavorful browned bits.
Simmer the sauce until it thickens to your desired consistency.
Garnish with fresh parsley for a pop of color and flavor.
Serve the chicken hot with plenty of sauce for dipping bread or drizzling over pasta.

Serve it with suggestions

Pair Marsala Chicken with Mushroom Sauce with creamy mashed potatoes or buttered noodles for a satisfying meal. Add a side of steamed green beans or roasted asparagus for a balanced plate.

FAQ'S

Q: Can I make Marsala Chicken with Mushroom Sauce ahead of time?
A: Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Simply reheat the sauce and cook the chicken when ready to serve.

Q: Can I substitute Marsala wine with another type of wine?
A: While Marsala wine adds a unique flavor to the dish, you can substitute it with dry sherry or Madeira wine if needed.

Q: Can I use bone-in chicken for this recipe?
A: Boneless, skinless chicken breasts are recommended for quicker cooking, but you can use bone-in chicken thighs if preferred. Adjust the cooking time accordingly.

Q: How do I store leftovers?
A: Store leftover Marsala Chicken with Mushroom Sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Q: Can I make this recipe dairy-free?
A: Yes, you can use dairy-free alternatives such as coconut cream or almond milk instead of heavy cream to make a dairy-free version of the sauce.

Q: What can I serve with Marsala Chicken besides mashed potatoes?
A: Marsala Chicken pairs well with a variety of sides such as rice pilaf, roasted vegetables, or a crisp green salad.

Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can rehydrate dried mushrooms in warm water before adding them to the sauce. Use the soaking liquid to enhance the flavor of the sauce.

Q: Can I make this recipe without alcohol?
A: While Marsala wine adds depth of flavor to the sauce, you can omit it and increase the amount of chicken broth for a non-alcoholic version.

Q: Can I use frozen chicken breasts?
A: It's best to use thawed chicken breasts for even cooking. Thaw frozen chicken breasts in the refrigerator overnight before using them in this recipe.

Q: Can I double the recipe?
A: Yes, you can easily double the ingredients to make a larger batch of Marsala Chicken with Mushroom Sauce. Adjust the cooking times as needed and use a larger skillet or pot.

Back to blog

Item added to your cart

Marsala Chicken With Mushroom Sauce