Who doesn’t love a dish like this that you can make at home and skip the $20+ restaurant price tag per serving? This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. And my version comes together quickly since you reduce the marsala wine separately while the chicken and mushrooms cook. I’m all about saving time. The other great thing about this recipe is the addition of heavy cream. It really just improves the overall consistency, richness and flavor of the sauce. It helps balance out the acidity of the wine. It’s a classic dish that does not disappoint! Then with the leftover marsala wine why not make homemade cannoli? It would make for a dinner sure to impress anyone lucky enough to enjoy!
Ingredients Needed to Make Chicken Marsala
boneless skinless chicken breasts salt and pepper all-purpose flour unsalted chicken broth dry marsala wine unsalted butter olive oil cremini (baby bella) mushrooms garlic fresh thyme, oregano and parsley heavy cream cornstarch
How to Make Chicken Marsala with Creamy Sauce
Can I Use Sweet Marsala Wine?
I don’t recommend using sweet marsala wine. There is a generous amount of wine here and it is reduced so it would only sweeten the sauce that much more. I’d stick with dry for best results.
Is There a Substitute for the Wine?
Unfortunately for this recipe without the marsala wine it wouldn’t be chicken marsala so I don’t recommend substitutes. Instead I’d recommend trying my creamy mushroom chicken.
What to Serve with Chicken Marsala?
pasta roasted vegetables baked potatoes or mashed potatoes steamed asparagus cheesecake for dessert
Tips for the Best Chicken Marsala
Be sure to allow enough time for the marsala wine and chicken broth mixture to simmer so it cooks of the strong alcohol flavor, which could otherwise overpower the dish. Stick with unsalted chicken broth, sauce is reduced quite a bit and you don’t want to end up with an overly salty dish. Don’t use marsala “cooking wine”. It’s salted, has added preservatives, and just has an overall lower quality. Use a medium-high heat to cook chicken for a nice pan seared browning (equating to great flavor). Cover chicken with foil while you finish the sauce to keep it warm. Don’t skip the flour. This encourages browning as well as gives the sauce something to cling to. Don’t skip the cream. The best marsala sauce in my opinion is a creamy marsala sauce.
More Delicious Chicken Recipes to Try
Baked Chicken Breasts Caprese Chicken Chicken Parmesan Chicken Piccata Creamy Garlic Herb Chicken Creamy Lemon Romano Chicken
