Creamy Chicken Marsala
A comforting yet sophisticated dish featuring sautéed chicken and mushrooms in a rich, creamy Marsala sauce.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts Thinly sliced or cut in half for quicker cooking.
- 2 tablespoons olive oil Good-quality oil enhances flavors; butter can be substituted.
- 1.5 cups sliced mushrooms Button or cremini mushrooms recommended.
- 0.5 cup Marsala wine Can substitute with dry sherry or white wine.
- 0.5 cup chicken broth Low-sodium preferred.
- 1 cup heavy whipping cream For a richer sauce, half-and-half may be used, but it won't be as rich.
- 1 teaspoon ground mustard Essential for enhancing the flavor.
- 1 teaspoon garlic powder Fresh minced garlic can be used as an alternative.
- to taste salt and pepper Basic seasoning.
- for garnish fresh parsley Chopped for color.
Instructions
Cooking the Chicken
- In a large skillet over medium heat, add 1 tablespoon of olive oil.
- Season the chicken breasts with salt and pepper, then add them to the pan.
- Cook until they're lightly brown and cooked throughout, about 6-7 minutes on each side.
- Once done, remove the chicken and set it aside on a plate.
Sautéing the Mushrooms
- In the same skillet, add the remaining tablespoon of olive oil.
- Toss in the sliced mushrooms and sauté for 1-2 minutes until they’re starting to brown.
Making the Sauce
- Pour in the Marsala wine and bring it to a boil over medium-high heat for about 1-2 minutes.
- Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
- Bring everything to a gentle boil before reducing the heat to a simmer.
- Allow it to thicken for about 10 minutes, stirring occasionally.
Combining and Serving
- Return the cooked chicken to the skillet, allowing it to simmer in the rich sauce for an additional 1-2 minutes.
Notes
Serve this dish over mashed potatoes or egg noodles. Leftovers can be stored in an airtight container for up to three days. Reheat gently, adding a splash of broth or cream if necessary.