For a richer flavor, use a high-quality dry Marsala wine. Pounding the chicken breasts ensures even cooking and tenderizes the meat. Do not overcook the chicken; it should be moist and tender. Adjust the amount of cream and milk to achieve your desired sauce consistency. Garnish with fresh parsley or thyme for an added touch of freshness.
Easy Chicken Marsala
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS728
Indulge in the simplicity of pan-seared chicken breasts, gently simmered in a luxurious Marsala wine reduction, enriched with cream, earthy mushrooms, and a hint of fresh green onion. This simplified Chicken Marsala brings restaurant-quality flavor to your home kitchen with ease.
Ingridients
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Nutrition
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Carbohydrate5 g
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Cholesterol127 mg
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Fiber0 g
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Protein41 g
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Saturated Fat7 g
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Sodium125 mg
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 16 mins In a large skillet, heat olive oil over medium heat. Sear chicken breasts until golden brown and cooked through, about 6-8 minutes per side. Ensure internal temperature reaches 165°F (74°C).
02 Step
Recipe View 5 mins Remove chicken from skillet and set aside. Add sliced mushrooms and green onions to the pan. Sauté until mushrooms are softened and lightly browned, approximately 5 minutes.
03 Step
Recipe View 3 mins Pour in Marsala wine, increase heat to medium-high, and bring to a simmer. Allow the wine to reduce slightly, concentrating its flavor, about 2-4 minutes.
04 Step
Recipe View 4 mins Season with salt and pepper to taste. Stir in heavy cream and milk. Reduce heat to low and simmer gently until the sauce thickens slightly and is heated through, about 3-5 minutes.
05 Step
Recipe View 2 mins Return the cooked chicken breasts to the skillet. Spoon the Marsala sauce over the chicken, ensuring it is well coated. Simmer for an additional 2 minutes to allow the flavors to meld.
06 Step
Recipe View Serve immediately, garnished with a sprinkle of fresh green onion, if desired. Excellent served with mashed potatoes, pasta, or a side of crusty bread.
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Sven Swiftkshlerin
Sep 10, 2024I used a sweet Marsala by accident, and it was still delicious, just a little sweeter than expected. Next time, I'll use dry!
Holly Grimes
Apr 22, 2024This is my new go-to chicken Marsala recipe. Thank you for sharing!
Tad Mayer
Nov 22, 2023I didn't have green onions, so I used shallots instead. Worked great!
Laurine Mayer
Jun 2, 2023I added a clove of minced garlic to the mushrooms and it was amazing!
Charles Sauer
May 7, 2023This recipe was so easy to follow, and the chicken came out perfectly tender!
Alda Berge
Nov 22, 2022I loved the addition of parsley at the end; it really brightened up the dish.
Domenick Murphy
Oct 7, 2022My family raved about this! I served it over linguine, and it was a huge hit.
Bernice Ziemann
Aug 6, 2022Doubled the mushroom portion, and I don't regret it one bit.