Creamy Chicken Marsala

October 09, 2016

A simple and delicious Sunday supper.

Creamy Chicken Marsala

Recipe Type: Dinner
Cuisine: Italian-American

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 1 c. all-purpose flour
  • Kosher salt & freshly cracked black pepper
  • 4 boneless skinless chicken breasts
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • ½ lb. mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ c. Marsala wine
  • ¾ c. chicken broth
  • 1/3 c. whipping cream
  • 2 tbsp. freshly chopped parsley
  • 1 lb. cooked angel hair pasta, for serving
  1. Season flour with salt and pepper and dredge chicken in flour.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side.
  3. Make marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir until fragrant, then season with salt.
  4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes. Place chicken ontop of pasta and increase heat to reduce the sauce. When it’s the desired consistency, ladle sauce over the chicken and pasta.