Easy Creamy Chicken Marsala
An Italian-American family favorite featuring pan fried chicken cutlets and mushrooms in a creamy Marsala wine sauce.
Servings: 4
Calories: 471kcal
Ingredients
- 4 4-6 oz chicken breast cutlets
- 1 tsp kosher salt
- ¼ tsp Freshly ground black pepper
- ½ cup all-purpose flour
- 1 tbsp olive oil
- 2 tbsp butter divided
- 8 oz baby bella or cremini mushrooms sliced
- ½ tsp dried thyme
- 3 cloves garlic minced
- ¾ cup marsala wine
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
Instructions
- Add olive oil and 1 tbsp butter to a large skillet on medium high heat.
- While the butter melts, season the chicken cutlets with salt and pepper then dredge in the flour and shake off any excess.
- Add cutlets to the pan and fry until golden brown, about 4 minutes per side. Then remove from pan and tent with foil.
- In the same pan melt the remaining tablespoon of butter, then add the mushrooms and thyme. Cook for around 5 minutes, stirring occasionally, until the mushrooms are browned and sizzling. Add the garlic and cook for around 30-45 seconds, stirring constantly to avoid burning.
- Add the Marsala wine and chicken broth and simmer for about 5-6 minutes, stirring occasionally. Then stir in the cream and bring to a simmer. Add the chicken back to the pan and cook for an additional 2-3 minutes until the sauce is thickened.
- Serve over mashed potatoes, angel hair pasta, mashed cauliflower, or zucchini noodles.
Nutrition
Calories: 471kcal | Carbohydrates: 15g | Protein: 44g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 148mg | Sodium: 700mg | Potassium: 648mg | Fiber: 1g | Sugar: 1g