Ingredients

2 large chicken breasts (cut in half horizontally to form 4 pieces)

¼ cup all-purpose flour

1 tsp salt

½ tsp garlic powder

½ tsp pepper

2 tbsp olive oil

3 tbsp butter (divided)

8 oz cremini mushrooms (sliced)

¼ cup diced onion

2 tsp minced garlic

⅔ cup dry Marsala wine

¾ cup chicken broth

⅔ cup heavy cream

2 tbsp parsley (chopped)

Instructions

Step 1: Place the halved chicken breasts between parchment paper or plastic wrap on a cutting board. Use a meat mallet or rolling pin to pound the chicken to an even, thin thickness.

Step 2: Combine the flour, ½ tsp salt, garlic powder, and pepper in a zip-close bag. Add each chicken piece to coat in the flour mixture, shake off any excess, and set aside. Discard any leftover flour.

Step 3: Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When hot, sear the chicken for 3 to 5 minutes per side until golden and cooked through. Cook in batches if needed. Remove chicken and keep warm.

Step 4: In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add mushrooms and cook until browned, about 3 minutes. Stir in onion and garlic, seasoning with salt to taste, and cook until onions are tender, about 3 more minutes.

Step 5: Pour in the Marsala wine, scraping any browned bits from the pan. Add chicken broth and heavy cream, stir, then reduce heat to a simmer. Cook until the sauce thickens slightly, about 7 minutes.

Step 6: Return the chicken and any juices to the skillet. Heat the chicken through, then sprinkle with chopped parsley. Serve immediately.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend for coating the chicken.

Use cremini or baby bella mushrooms for a richer flavor, or try white button mushrooms as a milder alternative.

If you prefer a less creamy sauce, reduce or omit the heavy cream and add a bit more chicken broth instead.

Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

FAQs

Can I use other types of mushrooms for Chicken Marsala?

Yes, cremini or baby bella mushrooms are traditional and give a nice depth of flavor, but white button mushrooms or shiitake mushrooms can also be used depending on your preference and availability.

What can I substitute for Marsala wine if I don’t have any?

If you don’t have Marsala wine, you can substitute with dry sherry, Madeira, or a dry white wine mixed with a little brandy. Alternatively, a combination of grape juice with a splash of vinegar can work for a non-alcoholic version, though flavor will differ slightly.