Easy Chicken Marsala
A fast, elegant skillet meal featuring tender chicken breasts in a savory Marsala-and-cream sauce with mushrooms, perfect for weeknight dinners.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lb total) Pound thicker pieces slightly to even thickness for even cooking.
- 1 cup all-purpose flour, for dredging Substitute 1:1 gluten-free flour if needed.
- Salt to taste Salt and pepper
- 2 tablespoons olive oil
- 1 cup sliced mushrooms (cremini or button)
- 3/4 cup Marsala wine (sweet or dry) Use sweet for more caramel flavor, dry for savory.
- 1 cup heavy cream Use half-and-half plus a tablespoon of cornstarch for a lighter sauce.
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Pound to even thickness if needed.
- Put the flour in a shallow dish. Dredge each breast in the flour, shaking off excess.
Cooking
- Heat a large skillet over medium heat and add the olive oil. When hot, add the chicken.
- Cook the chicken until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Transfer to a plate and tent with foil.
- In the same skillet, add the sliced mushrooms. Sauté until soft and lightly browned, about 4–5 minutes. Add a pinch of salt to help them release moisture.
- Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the pan. Simmer for about 2 minutes to reduce slightly and cook off some alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Let the sauce reduce until it thickens a bit, about 2–4 minutes. Taste and adjust seasoning.
- Return the chicken to the skillet and spoon the sauce over each piece. Simmer together for 1–2 minutes so the flavors marry.
Serving
- Garnish with chopped fresh parsley and serve immediately.
Notes
For a lower-fat version, use light cream and simmer a little longer to thicken. For vegetarian Marsala, swap chicken for thick portobello caps or seared tofu and use vegetable stock plus a touch of balsamic in place of wine.