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Chicken Marsala Easy
Sofia

Chicken Marsala Easy

This easy Chicken Marsala features tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. It's creamy, comforting, and perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • ½ cup all-purpose flour for dredging
  • 3 tablespoons olive oil or butter
  • 8 oz mushrooms sliced (white or cremini)
  • ¾ cup Marsala wine
  • ¾ cup chicken broth
  • ½ cup heavy cream optional for creamy version
  • 2 teaspoons minced garlic
  • Fresh parsley chopped (for garnish)

Method
 

Prepare Chicken:
  1. Pound chicken breasts to even thickness. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
Sear Chicken:
  1. In a large skillet, heat olive oil or butter over medium-high heat. Sauté chicken until golden brown and cooked through (about 4–5 minutes per side). Remove and set aside.
Cook Mushrooms:
  1. In the same skillet, add mushrooms and sauté for 3–4 minutes until browned. Add garlic and cook for another 30 seconds.
Deglaze and Simmer:
  1. Pour in Marsala wine and chicken broth. Scrape up any browned bits from the bottom of the skillet. Simmer for 5 minutes to reduce slightly.
Add Cream (Optional):
  1. Stir in heavy cream for a richer sauce. Simmer for another 2–3 minutes until slightly thickened.
Return Chicken:
  1. Place chicken back in the pan and spoon sauce over the top. Simmer for 3–4 more minutes until heated through.
Serve:
  1. Garnish with parsley and serve with mashed potatoes, pasta, or rice.

Notes

  • No Marsala wine? Substitute with dry sherry or a mix of white wine and a splash of brandy.
  • Make it dairy-free by omitting the cream and using olive oil.
  • Best served immediately, but leftovers can be refrigerated for up to 3 days.