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Creamy Chicken Marsala


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  • 1 c. all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 8 oz. baby bella or cremini mushrooms, slinced
  • 2 cloves garlic, minced
  • 3/4 c. marsala wine
  • 3/4 c. low-sodium chicken broth
  • 1/3 c. heavy cream
  • 2 tbsp. Freshly Chopped Parsley
  • Cooked angel hair, for serving



Step 1

Season flour with salt and pepper and dredge chicken in flour.
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side.
Make marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir 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.
Serve over angel hair, if desired.


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