Creamy Chicken Marsala
Creamy Chicken Marsala
10 minutes
20 minutes
Meat and Poultry
Ingredients
- 1 cup all-purpose flour
- kosher salt & Freshly ground black pepper
- 4 boneless skinless chicken breasts
- 3 tablespoons Fustini's Garlic olive oil
- 8 oz. baby Bella or cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3/4 cup marsala wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped parsley
- cooked pasta, rice, or gnocchi for serving
Directions
- In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
- In a large skillet over medium heat, melt 2 tablespoons of olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove the chicken from the pan and place it on a clean plate. (you will finish cooking the chicken in the sauce).
- Add the remaining olive oil to the skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.
- Add marsala, chicken broth, heavy cream, and parsley, and bring to a simmer. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes. Serve over pasta, rice, or gnocchi, if desired.
Delicious and comforting! It’s a keeper!
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