Classic Chicken Marsala

Chicken Marsala – a classic Italian dish. It’s creamy, a little decadent and has the most unique flavor. It’s commonly found in both Italy and America and can be found on most menus at Italian restaurants here.

The recipe is pretty straight forward – dredge some seasoned chicken, cook it a little, make the sauce and finish cooking the chicken in the sauce. It’s really that simple and comes out tasting way more decadent than you think it will!

You can serve this with a side salad, cooked veggies, pasta, crusty bread… any possible combination would taste good as this is a really versatile chicken dish. Definitely making this again during the week!

What’s your favorite weeknight go-to dinner? Let me know in the comments below! Happy cooking!

Classic Chicken Marsala

Servings: 4
Time: 30 minutes
Difficulty: easy
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Ingredients

2 large chicken breasts
Salt & pepper, to taste
1/4 teaspoon garlic powder
Flour for dredging, about 1/2 cup
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces mushrooms, sliced thin
1 large clove garlic, minced
3/4 cup marsala wine
1/2 cup heavy whipping cream

Directions

Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes per side or until golden. Take the chicken out of the pan and set aside (it’ll finish cooking in the sauce).
Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned. Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
Serve immediately and enjoy!