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image of fresh chicken breasts all purpose flour olive oil butter cremini mushrooms button mushrooms shallots garlic dry marsala wine heavy cream chicken broth salt black pepper fresh parsley fresh thyme garlic powder Italian seasoning Worcestershire sauce ground mustard oregano balsamic vinegar smoked paprika ground cumin cornstarch arrowroot powder mozzarella cheese parmesan cheese sweet onions arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

The Secret Ingredient to Happiness is a Simple Creamy Chicken Marsala Dinner

This creamy chicken marsala recipe delivers restaurant-quality flavor in just 30 minutes. Featuring tender pan-seared chicken cutlets, a rich marsala wine and mushroom sauce finished with heavy cream, this easy Italian dish is perfect for weeknight dinners. Serve over pasta, mashed potatoes, or with crusty bread to soak up every bite of the luxurious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 chicken cutlets (from 2 boneless, skinless breasts, pounded thin)
  • 1/4 cup all-purpose flour seasoned with salt and pepper
Sauce Base
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided (2 for chicken, 1 for mushrooms)
  • 8 oz mixed mushrooms (cremini and button), sliced
  • 1 small shallot finely minced
  • 3 cloves garlic minced
  • 1 cup dry Marsala wine labeled 'Dry' or 'Secco'
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • salt to taste
  • black pepper freshly ground, to taste
  • fresh parsley chopped, for garnish
  • fresh thyme leaves, for garnish

Equipment

  • Large skillet,
  • Meat Mallet
  • Wooden spoon
  • Plastic Wrap

Method
 

  1. Take chicken breasts and slice horizontally to create thinner pieces. Place between plastic wrap and pound to 1/4-inch thickness. Season flour with salt and pepper, then lightly coat each chicken cutlet, shaking off excess.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add two chicken cutlets (do not overcrowd) and pan-fry 3-4 minutes per side until golden brown and cooked through (165°F). Remove and set aside on a plate, tented with foil.
  3. Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté 5-7 minutes until golden brown and caramelized. Add minced shallots and garlic, stirring for 1 minute until fragrant.
  4. Pour in dry Marsala wine, scraping up browned bits from the pan with a wooden spoon. Bring to a rolling simmer and reduce by half, about 3-5 minutes.
  5. Pour in chicken broth and simmer 5 minutes to thicken slightly. Reduce heat to low.
  6. Stir in heavy cream. The sauce will become silky and lighter. Taste and adjust with salt and black pepper.
  7. Return chicken cutlets and any juices to the skillet. Spoon sauce over chicken and warm through 1-2 minutes. Garnish with fresh parsley and thyme. Serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 32gFat: 26gSaturated Fat: 12gCholesterol: 145mgSodium: 420mgPotassium: 620mgFiber: 1gSugar: 3gVitamin A: 820IUVitamin C: 2mgCalcium: 35mgIron: 1.8mg

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut cream. To make it pasta-friendly, toss cooked linguine or fettuccine in the sauce before adding chicken. The sauce thickens when cooled; reheat gently with a splash of broth or cream.
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