Easy Chicken Marsala
Chicken Marsala is one of my favorite dishes; my family loves it too!
Chicken Marsala is actually an Italian-American dish. It’s a variation of Italian scaloppina dishes which has many variations. Chicken Marsala is a savory dish made with chicken breasts, mushrooms, and sweet Marsala wine; some recipes call for cream to produce a creamy sauce for the chicken. Still others require the chicken breasts lightly battered and fried and requires a bit more time to prepare.
I love all versions of Chicken Marsala, but sometimes time doesn’t permit me to cook the battered version. Those days I turn to this Easy Chicken Marsala recipe that takes less than a half hour to make. It’s easy and delicious. Served over pasta or with mashed potatoes it makes an easy meal. I like to serve it with a tossed salad to complete the meal.
Here’s my Easy Chicken Marsala recipe! It easily feeds 6!
Ingredients:
5 Boneless Skinless chicken breast cut in half horizontally
1 Basket mushrooms washed and quartered
1 Tbs. Chopped Garlic
2 Tbs. Butter
1/4 Cup Olive Oil
1 Cup Marsala Wine
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
1 Tbs. Chopped Parsley
Directions:
Using the flat part of a kitchen mallet pound chicken slices into 1/4″ thin pieces
In a large skillet heat oil and melt 1 Tbs. Butter in the oil
Add chicken to skillet
Cook each side about 4 minutes or until chicken is cooked thru
Remove chicken from skillet and set aside
Add remaining butter to skillet and melt
Sauté garlic in skillet until it turns slightly brown
Add mushrooms and cook until mushrooms are tender
Add Marsala wine and chicken broth
Cook about 3 minutes
Stir in heavy whipping cream and simmer over medium low heat about 2 minutes
Return cooked chicken slices to sauce and heat
Sprinkle with chopped parsley before serving
- 5 Pieces Boneless Skinless Chicken Breasts cut in half horizontally to make 10 pieces
- 1 Basket Mushrooms Washed and quartered
- 1 Tbs. Chopped Garlic
- 2 Tbs. Butter
- 1/4 Cup olive oil
- 1 Cup Marsala wine
- 1 Cup Boneless Skinless Chicken
- 1 Cup Heavy Whipping Cream
- 1 Tbs. Chopped Parsley
- Using the flat part of a kitchen mallet pound chicken slices into 1/4" thin pieces
- In a large skillet heat oil and melt 1 Tbs. Butter in the oil
- Add chicken to skillet
- Cook each side about 4 minutes or until chicken is cooked thru
- Remove chicken from skillet and set aside
- Add remaining butter to skillet and melt
- Sauté garlic in skillet until it turns slightly brown
- Add mushrooms and cook until mushrooms are tender
- Add Marsala wine and chicken broth
- Cook about 3 minutes
- Stir in heavy whipping cream and simmer over medium low heat about 2 minutes
- Return cooked chicken slices to sauce and heat
- Sprinkle with chopped parsley before serving
