Creamy Chicken Marsala Recipe with Marsala Wine

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Creamy Chicken Marsala – one of the MOST ordered Chicken recipes in the restaurants is basically crispy fried chicken coated in a Creamy Mushroom and Marsala wine sauce.
#ChickenMarsala #ChickenMarsalaRecipe #CreamyChickenRecipe

Materials

Chicken

½ cup AP Flour
1 tsp Black Pepper
1 tsp Salt
2 tbsp Extra Virgin Olive Oil
2 large Boneless, Skinless Chicken Breasts halved horizontally into 4 fillets
1 stick Unsalted Butter

Marsala Sauce

1 tbsp Butter
9 oz Mushrooms sliced
½ cup Marsala Wine
2 cup Chicken Broth low sodium
1 cup Heavy Cream or Evaporated Milk or Half and Half
1 tsp Dried Oregano
5-6 cloves Garlic minced
1 tsp Dried Thyme
chopped parsley for garnish

Instructions

Combine Flour, Salt, and Pepper in a shallow bowl. Dredge the Chicken Breasts in the flour.
Heat Butter and Olive Oil in a skillet or pan. As the butter melts, add the Chicken Breasts and cook on medium-low heat for 3 minutes until the chicken browns on both sides. (The Chicken doesn’t have to get completely cooked through at this point). Once done, remove from the pan and keep aside.
In the same pan, add some more Butter. As the butter shimmers, throw in the chopped Mushrooms and saute until they brown for 2-3 minutes. Scrape off any leftover chicken pieces which might have got stuck to the bottom of the pan.
Now, pour in Marsala and the Chicken Broth. Throw in some flour, minced garlic, Oregano and Thyme. Stir to combine. Simmer over low heat for 3-4 minutes until the sauce slightly thickens.
Pour in the heavy cream and stir until combined. At this point, bring back the Chicken to the simmering sauce. Cook for 3-4 minutes and allow the sauce to thicken
Garnish with chopped Parsley and serve

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