chicken marsala

Chicken marsala is a classic dish that's creamy, quick, and irresistible.  Here's how to make our recipe with creamy sauce made of mushrooms, marsala wine, and heavy cream over a big pile of spaghetti or angel hair.

Creamy Chicken Marsala

c. all-purpose flour

kosher salt

black pepper

chicken breasts

olive oil

baby bella or cremini mushrooms, sliced

garlic,

c. marsala wine

c. low-sodium chicken broth

heavy cream

tbsp. Freshly chopped parsley

angel hair,

Followed the recipe and it was the best chicken marsala I have had in a long time.  I would not change a thing.

I make this as much as I possiably can and I serve over fettuccine noodles. The wife and kids cant get enough.

Easy peasy to make, mmmmm good for dinner. My chix cutlets weren’t as thin as I would like, so I used a mallet to ensure they would cook quickly.. they were delicious.

Good flavor, but if I make it again, I'm going to leave out the chicken broth or greatly reduce it. I followed the measurements, other than doubling the amounts for the sauce. I let it sit on medium heat for over an hour waiting for it to thicken, but it never did. I did not want to add grated Parmesan to thicken it because I didn't want to make it grainy. Finally after an hour, I decided to double the heavy cream ratio, and that was the ticket.

DELICIOUS	!
Chicken Marsala is one of my favorite dishes. I double the sauce because I was serving over pasta. 3 days (heafty servings) of left overs went to my 7 year old niece and she was in Heaven.

Came out delicious! I just added more salt and a bit of black pepper. Other than that followed to the tee.

This the best marsala chicken I will be making this again

Good recipe to start with, but next time I will add a lot more seasoning & will thicken the sauce. As is, the recipe was bland & sauce was very watery. Still - a good starting place for quick & easy Chicken Marsala. Will make again...with the addition of my own personal touches.

Definitely will be making this again! To enhance the flavors, I added 1 more garlic clove and a tad more of the broth, heavy cream and wine. My husband likes saucier pastas so for that reason as well I added just a tad more of the liquids, including some pasta water. Thx for this easy recipe!

https://streaming.hearstdigitalstudios.com/manual_upload/57fbffbbd559302281ce38fb/mp4/Creamy_Chicken_Marsala_FINAL_1476132811_4000_hd_v3.mp4

This homemade Marsala is better than anything you'll get at a restaurant. Trust.

Creamy Chicken Marsala is the most popular chicken recipe on the internet.

This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it&#039;s all covered with a richly seasoned marsala wine, garlic and herb sauce.

Chicken Marsala

dry marsala wine*

unsalted chicken broth

Salt and black pepper

all-purpose flour

unsalted butter

cremini mushrooms, (sliced)

garlic cloves, (minced (1 Tbsp))

thyme

oregano

cornstarch

parsley

Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.

Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour mixture.

Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.

Transfer chicken to a plate. Tent with foil.

Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.

Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.

Remove pan from heat then pour in marsala reduction***, thyme and oregano.

Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.

Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.

Sprinkle with parsley and serve immediately.

Creamy and delicious chicken marsala with mushrooms. Don&#039;t forget to check out my step by step photos and tips above!

kosher salt (divided)

mushrooms

garlic

Tbsp. all-purpose flour

marsala wine

chicken stock

parsley (for garnish, optional)

Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.

Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.

Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.

Wipe skillet clean, if needed. Reduce heat to medium. Add remaining 2 tablespoons oil and butter.

Add mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes.

Add garlic; cook, stirring often, about 1 minute.

Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.

Add marsala to pan; stir to release browned bits from bottom of pan. Add chicken stock.

Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.

Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.

Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve.

Satisfy your inner Italian with Classic Chicken Marsala, featuring pan-fried chicken in a Marsala reduction sauce. And get this, it’s ready in just 30 minutes! 

Classic Chicken Marsala

salt

olive oil (divided)

garlic (minced)

mushrooms (sliced)

Marsala Wine

chicken broth

spaghetti pasta (for serving (optional))

Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.

In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.

Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.

Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.

A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.

Drunken Chicken Marsala with Tomatoes

crimini mushrooms, sliced

butter, divided

dry Marsala wine

salt (more

– 2 lbs. boneless skinless chicken breasts

flour

all purpose seasoning + a pinch of salt and pepper

cherry tomatoes

Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.

Add the garlic and wine &#8211; let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture &#8211; it should start to thicken slightly.

Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.

Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.

Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.

Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.

Lindsay actually is qualified to impart advice, as she has already made this recipe...as I'm sure Diane realized. It is beautiful and flavorful.... the exact type of meal that makes me happy! I don't believe anyone is waxing romantically about touching raw meat, by the way. My Grandma never enjoyed it either... and trust me she could have given credible advice on anything...including how not to be a troll!

Marsala is delicious but can be so...brown...I love that you livened it up (and got it drunk!)

Nice take on a classic. I order chicken marsala often when I eat out. 
Great recipe!

This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It's a delicious meal option that the whole family is sure to love!

Slow Cooker Chicken Marsala

salt and pepper

Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.

Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.

Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.

Cook on LOW for 5 hours.

Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.

Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.

Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/sEo0il2E.mp4

This slow cooker chicken marsala is tender chicken cooked in a mushroom and Marsala wine sauce.

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.

chicken breasts, boneless and skinless (about 1 lb.)

butter, unsalted

brown mushrooms, thinly sliced

Italian seasoning

garlic, minced

dry marsala wine

fresh parsley, finely chopped (for garnish)

Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don’t pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.

Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.

Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.

In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.

Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.

Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.

Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.

Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

The tenderness of the chicken breast together with the rich creaminess of the mushroom sauce is just heavenly. Tysm!

We loved this for dinner! I love that it cooks in a skillet to make things easy. Thanks for sharing this recipe!

I am making this as I type, and noticed it doesn’t say when to put the heavy cream in…. After the wine and broth have been simmering?  Going to do that haha. I’m no chef as you can tell…

The recipe doesnt say when to add the heavy cream. I just added it with the wine.
This is a delicious recipe, although I had to add a good deal of salt as there wasnt enough in the recipe, but that is a personal preference. The flavors are spot on! Next time I make it I am going to make a ton more of the sauce, as its to die for! Had it with angel hair pasta.

https://www.youtube.com/watch?v=kKeYZExIbKg

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. Soft and tender chicken breast is dredged in flour, seared and then smothered in a delicious, garlicky, rich and creamy sauce packed with mushrooms. This Italian-American favourite is a fancy enough for a Sunday dinner but easy enough to enjoy any night of the week. Serve it with over pasta, rice, or mashed potatoes for a wholesome meal.

FULL RECIPE: https://www.aheadofthyme.com/chicken-marsala/

PIN for later: https://www.pinterest.ca/pin/150870656258117048/

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#chickenmarsala #chickenrecipe #chickendinner

Code: RMQ0COIFAZIDUAEI

Simmered in a creamy mushroom and Marsala sauce, this classic chicken Marsala recipe is both restaurant-worthy AND weeknight ready!

Tbsp + 1/2 tsp kosher salt

tsp black pepper

Tbsp Extra virgin olive oil

shallot,

oz mushrooms quartered (cremini, baby Bella

tsp chopped fresh thyme

Marsala wine

Chives, minced

Prepare the chicken breasts: Take a sharp knife and slice the chicken breasts in half horizontally to create four even, thin cutlets

Place the cutlets between layers of plastic wrap or parchment paper and use a meat mallet to pound the cutlets until they're about 1/4 inch thick

This helps ensure tenderness and even cooking

Season the prepared chicken breasts with salt and pepper

Dredge them in the flour, shaking off any excess.Place a large skillet over medium-high heat

Add two tablespoons of butter and two tablespoons of olive oil

When the butter begins to bubble, place the floured chicken breasts in the pan, taking care not to overcrowd the pan

Cook the chicken breasts until they are golden brown on both sides, about 8 minutes total

Add the remaining tablespoon of olive oil to the pan along with the shallot and mushrooms

Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes deglaze the pan with a little chicken stock if needed

Add the garlic, thyme and salt and cook for 1 minute longer

Scrape any brown bits from the pan and stir it into the liquid

Bring the liquid to a boil over high heat, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by half and slightly thickened, about 10-12 minutes

Add the chicken back to the pan, along with any juices from the plate

Reduce the heat to low and simmer until the chicken is cooked through, and the sauce has thickened about 5 minutes

Turn the heat off, remove the chicken onto a serving platter or plates and add the remaining 2 tablespoons of butter, stir until incorporated.Pour the sauce over the chicken and sprinkle with minced chives

Note: If your chicken breasts are smaller or using tenders, be sure to pound them to 1/4-inch thickness

If they are large, create cutlets by cutting them horizontally and then pound them to a 1/4-inch thickness

This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.﻿

Open

Salt and pepper (to taste)

olive oil (plus more if needed)

butter (divided)

Cremini mushrooms (sliced)

Shallot (finely chopped)

O Organics® Chicken Broth

Place the chicken breasts on a cutting board and use a sharp chef's knife to slice them horizontally into two even pieces (cutlets). Transfer the cutlets, one at a time, to a ziploc bag. Using a meat hammer or a heavy rolling pin, gently pound each cutlet to a 1/4-inch thickness.

Transfer all the pounded cutlets to a bigger ziploc bag. Add salt and pepper to taste, seal and massage to season. Then, add the flour and massage again so every piece is thoroughly coated.

Heat olive oil in a large skillet over medium-high heat until shimmering. Tap off the excess flour of each cutlet and place them in the skillet, cooking - turning once - until golden brown and cooked through, about 3 minutes per side. Remove and reserve in a plate.

Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.

Stir in the butter and, once melted, add the mushrooms. Cook, stirring frequently, until the mushrooms release their juices and gain some color. Season with salt and pepper.

Pour in the Marsala wine, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 2-3 minutes.

Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.

Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.

Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.

Serve immediately, with rice, mashed potatoes or buttered pasta!

In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.

In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.

Make marsala sauce: Melt remaining 1 tablespoon&nbsp;butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.

Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.

If you like Chicken Marsala, you’ll like this. It was very easy and pretty quick to make. The leftovers were good too!

This was very easy to make and very good. Didn't know I liked mushrooms till I tried this!

Mushrooms and chicken served in a sweet Marsala wine sauce

Easy Chicken Marsala

chicken tenders

pepper

unsalted butter (divided)

button mushrooms (sliced)

sweet onion

Sprinkle salt and pepper over chicken tenders.

Put one-third cup gluten free flour in a flat dish and dredge the tenders through it, coating on both sides.

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.

Add chicken, and sauté until golden brown on both sides (turning once), about 5-6 minutes.

Transfer chicken to a plate and set aside.

Add 2 tablespoons oil and 2 tablespoons butter to the pan, then add sliced mushrooms (make sure they are dry) in a single layer and cook over medium-high heat until golden brown, about 6-8 minutes.

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