Chicken marsala is a classic dish that’s creamy, quick, and irresistible.  The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a big pile of spaghetti or angel hair. It’s the perfect weeknight dinner and we don’t even feel guilty when we make it three nights in a row.

Creamy Chicken Marsala

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

• 1 c. all-purpose flour
• kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 2 tbsp. butter, divided
• 1 tbsp. extra-virgin olive oil
• 8 oz. baby bella or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 c. marsala wine
• 3/4 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 2 tbsp. Freshly chopped parsley
• Cooked angel hair, for serving

DIRECTIONS

1. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
2. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.
3. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.
4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
5. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.
6. Serve over angel hair, if desired.

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