Classic Chicken Marsala with Creamy Mushroom Sauce
Today, we’re delighted to share a timeless Italian-American dish: Classic Chicken Marsala with Creamy Mushroom Sauce. This elegant and flavorful dish is perfect for a special dinner or a cozy night in. With tender chicken breasts, rich Marsala wine, and a luscious mushroom sauce, this recipe is sure to become a favorite. Let’s get cooking!
Equipment
Ingredients
Chicken:
- 1 cup all-purpose flour divided
- 1 teaspoon kosher salt
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Marsala Sauce:
- 2 tablespoons unsalted butter as needed
- 8 ounces cremini mushrooms quartered
- 2 cloves garlic minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
Serving Options:
- Cooked pasta such as angel hair
- Chopped fresh flat-leaf parsley leaves
- Lemon wedges
Instructions
- Preheat oven to 200°F. Mix flour and salt in a bowl.
- Pound chicken to 1/4-inch thickness in a zip-top bag, then dredge in flour mixture.
- In a skillet, heat oil and butter. Brown chicken on both sides, then transfer to a baking dish and keep warm in the oven.
- In the same skillet, add mushrooms and cook until juicy, then add garlic. Pour in Marsala wine and broth, simmer until reduced by half.
- Stir in cream, return chicken to skillet, and cook until sauce thickens.
- Serve over angel hair pasta, garnished with parsley and lemon.
Tried this recipe?Let us know how it was!
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