Description
This Easy Chicken Marsala recipe features tender chicken cutlets cooked in a rich and creamy Marsala wine sauce with mushrooms and garlic, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
Sauce
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced fairly thin
- 1 large clove garlic minced
- 3/4 cup marsala wine
- 1/2 cup heavy/whipping cream
Instructions
- Prepare chicken: Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with salt, pepper, and garlic powder. Coat each piece evenly in flour.
- Sear chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 5 minutes on each side until golden. Remove the chicken from the skillet and set aside.
- Cook mushrooms: Add the remaining 2 tablespoons of butter to the skillet with the sliced mushrooms. Cook for 5 minutes, stirring occasionally, until browned and tender.
- Add garlic and Marsala: Stir in the minced garlic and pour in the Marsala wine. Let the mixture bubble and reduce for 3 minutes to concentrate the flavors.
- Finish sauce and chicken: Pour in the heavy cream, then return the chicken to the skillet. Cook everything together for 5 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning with salt and pepper as desired. Optionally, garnish with chopped parsley before serving.
Notes
- If chicken breasts are smaller, you can skip cutting them but increase cooking time for thorough doneness.
- Use either semi-sweet or dry Marsala wine for best flavor results.
- Chicken is safe to eat at an internal temperature of 165°F; use a meat thermometer to check.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
