Here’s a classic Chicken Marsala with a creamy mushroom sauce recipe that’s rich, comforting, and perfect for a cozy dinner:
🍽️ Classic Chicken Marsala with Creamy Mushroom Sauce
🕒 Ready in: 40 minutes
🍴 Serves: 4
Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts (pounded to even thickness)
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Salt and freshly ground black pepper
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1/2 cup all-purpose flour (for dredging)
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2 tbsp olive oil
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2 tbsp unsalted butter
For the Marsala Mushroom Sauce:
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8 oz cremini or white mushrooms, sliced
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2 cloves garlic, minced
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3/4 cup dry Marsala wine (not sweet)
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3/4 cup low-sodium chicken broth
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1/2 cup heavy cream
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1 tsp Dijon mustard (optional, for depth)
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Salt and pepper to taste
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1 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
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Season both sides of the chicken breasts with salt and pepper.
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Dredge lightly in flour, shaking off the excess.
2. Cook the Chicken:
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Heat olive oil and butter in a large skillet over medium-high heat.
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Cook chicken breasts for about 4-5 minutes per side, or until golden and cooked through (internal temp: 165°F / 74°C).
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Remove chicken from skillet and set aside; keep warm.
3. Make the Sauce:
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In the same pan, add a bit more butter if needed. Add mushrooms and sauté for 4-5 minutes until browned.
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Stir in the minced garlic and cook for 30 seconds.
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Pour in the Marsala wine. Scrape up the browned bits from the bottom of the pan.
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Let the wine simmer and reduce by half, about 5 minutes.
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Add chicken broth and simmer 3 more minutes.
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Stir in heavy cream and Dijon mustard (if using). Simmer until sauce thickens slightly, 3–4 minutes. Season with salt and pepper to taste.
4. Finish the Dish:
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Return chicken to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to reheat and let flavors meld.
5. Garnish and Serve:
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Sprinkle with chopped parsley.
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Serve over mashed potatoes, pasta, or sautéed spinach.
💡 Tips:
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Use dry Marsala for the most authentic flavor.
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To make it lighter, substitute half-and-half for the heavy cream (sauce will be thinner).