Simple Chicken Marsala Recipe
Chicken Marsala with Cream is my latest addition to a long list of skillet dinners, recipes I've made for years and rely on because they're affordable and straightforward. Like our others, it starts with dredging the chicken in flour to create a beautiful golden crust while keeping it juicy. The creamy sauce comes together in the same pan and cooks down until it is thick enough to coat every bite.
Servings: 6
Calories: 358kcal
Equipment
- electric skillet (or 12 inch skillet)
Ingredients
- 3 boneless skinless chicken breasts cut in half horizontally and about ¼ inch thick (pound them if needed and ensure an even thickness)
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
- ½ teaspoon ground black pepper
- 2 tablespoon olive oil
- 3 tablespoon butter divided
- 8 oz bella mushrooms sliced
- 1 medium shallot finely diced (about ¼ cup)
- 2 teaspoon garlic minced
- ½ teaspoon dried rosemary
- ¾ cup dry Marsala wine (not sweet)
- ¾ cup chicken broth
- ¾ cup heavy cream
Instructions
- Sprinkle the chicken breasts with salt and set aside. While that sits, prep everything else: Combine the flour and pepper on a large plate or shallow dish; chop the shallot and mushrooms; combine the wine, broth, and heavy cream in a liquid measuring cup.3 boneless skinless chicken breasts, 1 teaspoon kosher salt, ½ cup all-purpose flour, ½ teaspoon ground black pepper
- Heat your electric skillet to medium-high heat. Add 2 tablespoon of olive oil and 2 tablespoon of butter. While it is heating, dredge each piece of chicken in the flour mixture very lightly and shake off the excess.*Note, you can also make this in a 12 inch skillet on the stove. In this case, cook the chicken in two rounds with 1 tablespoon oil, 1 tablespoon butter and three breasts at a time to avoid overcrowding the pan.2 tablespoon olive oil, 2.01 tablespoon butter
- Add the chicken to the hot pan and cook undisturbed for 3-4 minutes on each side, until golden brown and mostly cooked through. Remove and set aside.
- In the now empty skillet, add the last tablespoon of butter. Once melted, add the mushrooms and saute for 4-5 minutes, stirring often and scraping up any brown bits from the bottom of the pan. You want the liquid to evaporate and the mushrooms to turn golden brown.0.99 tablespoon butter, 8 oz bella mushrooms
- Add the shallot, garlic, and rosemary and cook for another 1 minute, stirring often. Then add the marsala, chicken broth, and cream. Bring the mixture to a boil, then reduce the heat until it is simmering rapidly. Simmer the sauce until it is slightly thickened and has gotten a little darker in color, about 10 minutes (don't give up on it... it thickens the most near the end).1 medium shallot, 2 teaspoon garlic, ½ teaspoon dried rosemary, ¾ cup dry Marsala wine, ¾ cup chicken broth, ¾ cup heavy cream
- Return the chicken to the skillet and continue simmering the sauce for another 1-2 minutes, until everything is warm and the sauce is thickened a little further. Turn the chicken around a few times to coat in the sauce, then serve warm.
Notes
Tips and Tricks
- For the best texture and quicker cooking, use thin chicken breasts.
- Don't touch the chicken while it's cooking. The longer it sits undisturbed, the more golden brown color it will develop.
- Cook the sauce low and slow. If the heat gets too high, it may split instead of reducing into that thickened, glossy sauce you're going for.
Nutrition
Calories: 358kcal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 621mg | Potassium: 473mg | Fiber: 1g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
