Chicken Marsala

My chicken marsala recipe features tender chicken simmered in a creamy mushroom sauce. It's ready in just under 20 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 376kcal

Author Arman Liew

Ingredients

2 large chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all purpose flour
1/4 cup butter divided
1/4 cup olive oil divided
2 shallots chopped
1 1/2 cups brown mushrooms thinly sliced
5 ounces marsala wine
5 ounces chicken broth
3 1/2 ounces heavy cream

Instructions

Slice chicken breasts in half into four cutlets and pound them lightly to get them even thickness.
Season the chicken with salt and pepper on both sides. Place flour on a plate and dredge the chicken in the flour. Shake off any excess.
Heat oil and 2 tablespoons of butter in a pan over medium-high heat until the butter melts. Cook the chicken cutlets until deeply browned, 3 minutes per side. Set chicken aside once finished.
Heat the remaining butter in the pan and saute the shallots until translucent. Add mushrooms and cook for a couple of minutes.
Add marsala wine and cook until the liquid has reduced in volume by half. Add stock and heavy cream and cook for 5 minutes. Return the chicken to the pan and cook for several more minutes.
Season with salt and pepper if needed, and serve with fresh parsley.

Video

Notes

TO STORE: Place cooled leftovers in an airtight container and store them in the fridge for up to 4 days.

TO FREEZE: Place the cooked and cooled chicken and sauce in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: Reheat this chicken on the stove over medium heat for 8-10 minutes, adding a splash of heavy cream or broth if needed.

Nutrition