This chicken Marsala recipe is easy enough for a weeknight meal. Chicken breast and mushrooms are cooked in creamy marsala wine sauce with shallots and garlic for a flavorful dish that doesn't require hours in the kitchen.
In a shallow bowl mix together the flour, salt, and black pepper.
¼ cup all-purpose flour, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
Dredge the chicken in the flour mixture to coat.
Heat 2 tbsp butter in a large skillet over medium-high heat.
4 tablespoons unsalted butter
Add the chicken to the skillet, brown on each side for 3-4 minutes. Set aside.
Reduce the heat of the skillet to medium.
Add the remaining 2 tbsp of butter to the skillet and allow it to melt.
Add the shallot, sauté 1-2 minutes.
1 tablespoon finely chopped shallot
Add the garlic and mushrooms, sauté 1-2 minutes.
2 cloves garlic, 8 ounces white mushrooms
Add the chicken back to the skillet.
Pour in the marsala and chicken broth.
⅔ cup dry marsala wine, ⅔ cup low-sodium chicken broth
Bring to a rolling boil and then reduce the heat to low.
Add heavy cream.
¼ cup heavy cream
Simmer for about 10 minutes.
Garnish with parsley and serve over white or brown rice.
Chopped fresh parsley
Video
Notes
Get your mushrooms nice and brown for more flavor.
You can use dry or sweet marsala wine in this recipe.
Your chicken breast pieces should be the same thickness so that they cook evenly. When fully cooked, the chicken should have an internal temperature of 165°F.
Storage: Store chicken marsala in an airtight container in the refrigerator for up to 3 days.