Creamy Chicken Marsala with Mushrooms is a timeless Italian-American classic that's perfect for a cozy dinner. The rich, savory sauce combined with tender chicken makes this dish both elegant and comforting. It's a great choice for impressing guests or simply enjoying a restaurant-quality meal at home.
Chicken breasts provide the protein base, and pounding them ensures even cooking. The all-purpose flour mixture helps create a golden crust on the chicken. Olive oil and butter are used to sauté and add richness to the dish. Cremini mushrooms add earthiness and texture. A touch of garlic infuses the dish with aromatic flavor. Marsala wine is the star ingredient, lending a sweet and nutty character. The chicken stock builds the sauce's body, and heavy cream gives it that luscious, creamy finish. Finally, fresh parsley adds a pop of color and freshness.
This dish pairs wonderfully with a side of creamy mashed potatoes or a simple risotto to soak up the delicious sauce. You could also serve it with a fresh green salad or steamed asparagus for a lighter option. A crusty bread is perfect for mopping up any leftover sauce on the plate.
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they're an even thickness — this helps them cook uniformly. Now, in a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure each piece is well-coated but not overloaded. Shake off any excess flour.
Heat the olive oil and two tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken breasts. Cook them for about three to four minutes on each side until they're golden brown and just cooked through. You'll want to avoid overcrowding the pan, so work in batches if necessary. Once done, remove the chicken and set it aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Once melted, toss in the sliced mushrooms. Sauté them until they are browned and have released their juices, which should take about five minutes. Stir in the minced garlic, cooking it until fragrant — just about a minute.
Next, pour in the Marsala wine and chicken stock, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the skillet. Let this simmer for about five minutes to reduce the liquid by half, concentrating the flavors. Stir in the heavy cream, which will bring everything together into a creamy sauce.
Return the chicken to the skillet, nestling it into the sauce. Let it simmer gently until the chicken is cooked through and the sauce has thickened to your liking. Sprinkle with fresh parsley just before serving for a touch of color and freshness.
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