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best easy chicken marsala
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best easy chicken marsala

Chicken Marsala is a timeless Italian-American classic that brings elegance to the table without the fuss. This easy version features tender, golden-brown chicken breasts simmered in a rich, savory mushroom and Marsala wine sauce. With its comforting depth of flavor and silky texture, this dish is perfect for date nights, family dinners, or a restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (sliced in half lengthwise)
  • 1/2 cup all-purpose flour for dredging
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz cremini or white mushrooms sliced
  • 3 garlic cloves minced
  • 3/4 cup Marsala wine dry preferred
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup heavy cream
  • Optional garnish: fresh parsley

Method
 

  1. Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
  2. In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Sear the chicken on both sides for about 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
  3. In the same pan, melt the remaining butter. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned. Stir in the minced garlic and cook for 30 seconds.
  4. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
  5. Add chicken broth and heavy cream to the pan. Stir and bring to a simmer. Let the sauce cook for another 4–5 minutes, or until slightly thickened.
  6. Place the cooked chicken back into the skillet, spooning the sauce over the top. Simmer for 2–3 minutes until heated through.
  7. Garnish with chopped parsley if desired. Serve hot over mashed potatoes, pasta, or rice.

Notes

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Reheat: Gently reheat in a skillet over medium heat with a splash of broth or cream.
Freezing: Freeze cooled chicken and sauce in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.