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Chicken Marsala | Lizzy Sirgey

Chicken Marsala

Chicken Marsala

10 mins prepServes 4

A restaurant classic made easy at home — rich, creamy, flavorful, and ready in under 30 minutes!

4 servings

What you need

shallot

olive oil

2 tbsp olive oil

black pepper

½ tsp black pepper

garlic powder

3 clove garlic powder

garlic clove

1 tsp garlic clove

cremini mushroom

8 oz cremini mushroom

boneless chicken breast halves

1 cup boneless chicken breast halves

salt

1 tsp salt

heavy cream

½ cup heavy cream

marsala wine

¾ cup marsala wine

unsalted butter

2 tbsp unsalted butter

fresh parsley

1 bunch fresh parsley

plain flour

½ cup plain flour

shiitake mushrooms

8 oz shiitake mushrooms

chicken broth

1 cup chicken broth

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Instructions

1. Season flour with salt + pepper, then dredge chicken lightly in it.
2. Heat olive oil + 1 tbsp butter in a skillet over medium-high heat. Sear chicken until golden (about 4 minutes per side). Remove and set aside.
3. Add remaining butter + mushrooms to the pan. Sauté until golden. Add garlic, stir 1 min.

Pour in Marsala wine, scraping up any browned bits. Simmer 2–3 min to reduce.

4. Stir in chicken broth and cream if using.
5. Simmer until slightly thickened.
6. Return chicken to pan, spoon sauce over the top, and let it cook a few minutes until heated through.

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