Creamy and delicious chicken marsala with mushrooms.
2 boneless skinless chicken breasts2 tsp. kosher salt divided1 tsp. ground black pepper1 cup all-purpose flour¼ cup plus 2 Tbsp. olive oil divided2 Tbsp. unsalted butter8 oz. sliced mushrooms2 Tbsp. minced fresh garlic1 Tbsp. all-purpose flour3/4 cup marsala wine½ cup chicken stock or broth¼ cup heavy creamFresh parsley for garnish, optional
Chicken – skinless and boneless chicken breasts are best for this recipe although you can use skinless and boneless thighs if you have them. Cut the chicken breasts in half lengthwise (see the step by step photos below) so they cook quickly and evenly.
Marsala wine – Marsala is a fortified Italian wine produced in the city of Marsala in Sicily. It’s available in dry and sweet versions; dry is best for this recipe!
Chicken stock – the chicken stock adds so much flavor to the sauce, make sure to use low sodium stock so you can control the amount of salt that goes into the dish.
Flour – flour is used to both coat the chicken and make the sauce. It gives the chicken a beautiful outer crust and helps thicken the sauce so it’s extra creamy and delicious.
Cream – I add a splash of heavy cream to the sauce at the very end to give this dish a super luxurious and creamy texture. I really recommend the addition of cream but if you prefer you can leave it out.
1. Cut the chicken in half horizontally to create four cutlets.
2. Season the chicken with salt and pepper then dip in flour, shaking off any excess.
3. Brown the chicken on each side in a hot skillet or pan then set aside.
4. Next, add the mushrooms and saute until soft, add the garlic and continue to cook.
5. Add the flour and stir to cook out the flour taste for a few minutes.
6. Add the Marsala wine and stock and stir to combine, cook until thickened.
7. Add the cream to the sauce.
8. Stir until completely incorporated and you have a smooth and creamy sauce.
9. Add the chicken back to the sauce and warm through.
10. Serve with lemon wedges and fresh parsley.