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Easy Creamy 25-Minute Chicken Marsala

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A quick and easy chicken Marsala recipe featuring tender chicken breasts in a rich, creamy Marsala wine and mushroom sauce, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced in half horizontally
  • Salt and black pepper, to taste
  • 1/4 cup (30 g) all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz (225 g) cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3/4 cup (6 fl oz / 180 ml) Marsala wine (dry or sweet)
  • 1/2 cup (4 fl oz / 120 ml) chicken broth, low sodium preferred
  • 1/4 cup (2 fl oz / 60 ml) heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Slice the chicken breasts horizontally to make 4 thin cutlets (about 1/2-inch thick). Season both sides with salt and black pepper.
  2. Place the flour in a shallow bowl. Lightly coat each chicken piece in the flour, shaking off the excess.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, add the chicken. Cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from pan and set aside, cover loosely to keep warm.
  4. In the same pan, add the remaining 1 tablespoon olive oil. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden brown.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the Marsala wine to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
  7. Stir in the chicken broth and heavy cream, reduce heat to medium. Let the sauce simmer gently for 3-4 minutes until slightly thickened and silky.
  8. Return the chicken cutlets to the pan. Spoon sauce and mushrooms over the top and cook for another 1-2 minutes to warm through.
  9. Remove from heat, sprinkle with fresh parsley and a squeeze of lemon juice.
  10. Serve immediately, ideally over mashed potatoes, pasta, or with a green salad.

Notes

Pat chicken dry before dredging to ensure a crispy crust. Do not overcrowd the pan when cooking chicken. Sauté mushrooms low and slow for best flavor. Simmer Marsala wine gently to cook off alcohol but retain flavor. Add cream at the end and avoid boiling to prevent curdling. If sauce is too thin, simmer longer; if too thick, add more chicken broth.

Nutrition

Keywords: chicken marsala, creamy chicken marsala, quick chicken recipe, easy dinner, weeknight meal, mushroom sauce, marsala wine

Find it online: https://oracooks.com/easy-creamy-25-minute-chicken-marsala-recipe-for-perfect-dinner/