Savory Creamy Herb Chicken Marsala
Delight in this unique twist on classic Chicken Marsala with a savory and herbaceous flair, featuring a rich cream sauce infused with fresh thyme and rosemary. Perfect for cozy dinners and celebratory occasions.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
2 lbs boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
4 tbsp olive oil
2 cups sliced cremini mushrooms
3 cloves garlic, minced
1/2 cup Marsala wine
1 cup chicken broth
1 cup heavy cream
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup chopped fresh parsley
Instructions
1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half.
5. Stir in chicken broth and bring to a gentle simmer.
6. Add the heavy cream, thyme, and rosemary, and return the chicken to the skillet. Let it simmer for 10-15 minutes or until the sauce thickens and the chicken is cooked through.
7. Stir in Parmesan cheese and butter until melted and smooth.
8. Garnish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
