Chicken Marsala

This easy to make Chicken Marsala recipe is fast and fancy.  It's cooked in a creamy sauce made with mushrooms, Marsala wine, and garlic.  You can serve this dish over angel hair pasta (just like the restaurants).  This chicken dinner is perfect for cooking on a weeknight. Simple and delicious is always a win!

Chicken Marsala Chicken Marsala is a classic Italian-American dish of chicken and mushrooms cooked in a Marsala wine sauce.  It most likely originated in Sicily, where Marsala wine is produced.  Chicken Marsala is best served with warm, wide noodles or another pasta.  Mashed potatoes would also work well.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 1 1/2 lb boneless skinless chicken breast (pounded 1/4 -inch thick or chicken tenderloins (as pictured))
  • 3 tbsp all purpose flour
  • 1 tbsp olive oil
  • 3 tbsp butter, divided
  • 1 (8-oz) package pre-sliced mushrooms
  • 3 tbsp finely chopped shallots
  • 2 cloves garlic, minced
  • 2/3 cup chicken broth
  • 2/3 cup Marsala wine
  • 2/3 cup heavy cream
  • 2 tsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley (for garnish (optional))
Instructions
  1. Season chicken to your liking then coat evenly with flour in a ziplock bag. Set aside
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place flour dusted chicken into pan, shaking off any excess flour first, and cook turning only once, until the chicken is just barely cooked through, about 6-7 minutes total. Transfer cooked chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3-5 minutes. Add the shallots and garlic; cook for 1-2 minutes more. Add the broth, Marsala, heavy cream, and thyme. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil then reduce the heat to medium and gently boil, uncovered, until the sauce is slightly reduced. Sauce will darken in color, (you're going for a thin cream sauce); The sauce will begin to thicken toward the end of cooking.
  4. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more. Sprinkle with parsley, if using and serve.
Recipe Notes

  • If your chicken breast are large it's best to first cut them horizontally to form thinner fillets.
  • You can use chicken tenderloins like I did (as pictured).
  • Great served over angel hair pasta.