Creamy Chicken Marsala
The creamiest chicken marsala recipe. Pan fried chicken with a restaurant quality sauce can be ready in 30 minutes or less. Serve with rice or pasta.
Ingredients
For the chicken
- 4 large chicken breasts cut lengthwise to make 8 pieces
- 1/2 cup all purpose flour (plain flour)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 cup olive oil
For the marsala sauce
- 230 g mushrooms cut thinly
- 1 1/2 tbsp minced garlic or 4-5 cloves minced
- 3/4 cup marsala wine
- 1 1/4 cup low sodium chicken broth or chicken stock
- 1 cup heavy cream
- 1/2 red onion diced
- 2 tbsp fresh thyme coriander or parsley can be used
Instructions
Chicken
- 1. Combine flour, salt, pepper, paprika and garlic powder in a shallow bowl. 2. Cover the chicken breasts and tap the excess flour. 3. Heat up 1/4 cup of olive oil on medium high heat in a skillet and fry chicken breasts for about 4-5 minutes on both sides. 4. Set chicken breasts aside.
Marsala Sauce
- 5. In the same skillet with the remaining grease (you can add more olive oil if needed) add red onion and cook until soft. 6. Add mushrooms and cook for about 3-4 minutes until brown. 7. Add garlic and continue to cook for 1 minute. 8. Pour the marsala wine, chicken broth and simmer for about 10- 12 minutes until reduced by half. 9. Add the cream, half the thyme and place chicken back to the skillet. Cook until the sauce thickens. 10. Garnish with the other half of the thyme and serve immediately.
Notes
Add more chicken if you're cooking for more people.
To thicken the sauce faster, you can add some corn starch or flour.
The sauce will continue to thicken off the heat.
If you want more sauce the add more cream, broth and marsala wine.
Store leftovers in an airtight container in the refrigerator for up tp 3 days.