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Chicken Marsala Sauce

Chicken Marsala Sauce

Ethan
A savory and creamy Marsala wine sauce with tender chicken, mushrooms, and aromatic herbs. Perfect to serve over pasta, mashed potatoes, or rice for an elegant yet easy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 2 boneless skinless chicken breasts, sliced thin
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour for dredging
  • 8 oz cremini or button mushrooms sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Prepare the Chicken: Dredge the chicken slices in flour, shaking off any excess.
  • Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken until golden brown on both sides. Remove and set aside.
  • Sauté Vegetables: Add the remaining butter to the skillet. Sauté the mushrooms, shallot, and garlic until softened.
  • Deglaze the Pan: Pour in the Marsala wine, scraping up any browned bits. Allow it to simmer for 2-3 minutes to reduce slightly.
  • Add Liquid Ingredients: Stir in chicken broth and thyme. Simmer for another 5 minutes.
  • Finish the Sauce: Mix in the heavy cream, stirring to combine. Return the chicken to the skillet and cook until heated through and the sauce thickens.
  • Serve: Serve the chicken and sauce over your favorite side dish.

Notes

  • Use a dry Marsala wine for a balanced flavor.
  • For a gluten-free version, substitute the flour with a gluten-free alternative.
  • Add a touch of cornstarch mixed with water if the sauce needs additional thickening.
Keyword Chicken Marsala, Creamy Mushroom Sauce, Easy Chicken Dinner, Italian Cuisine, Marsala Sauce Recipe
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