Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce. It is a flavorful chicken dinner with plenty of sauce to serve over your sides!
¾ - 1cupheavy cream, add in desired amount to sauce (half and half, or evaporated milk can be used) see notes below **
4tbspfresh parsley, chopped
Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken.
Pour in the cream until the sauce reaches your desired color and consistency.
Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
Serve over cooked pasta of choice, rice, or potatoes, if desired.
*For pounding chicken breasts (skinless and boneless): Place one sliced chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining slices.**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle/separate.Marsala Wine Notes:Marsala Wine is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry. It will keep in a cool, dry spot for months.Marsala Wine Substitutes: • Dry Madeira wine • Sherry (Dark) • Port (1/2 cup) • Red Vermouth (1/2 cup) • 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy.