Easy Chicken Marsala Recipe

Easy chicken marsala just got better with a creamy twist. More sauce can only mean more flavor. This recipe is quick, easy and downright delicious!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 559kcal

Author Dina

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 garlic clove minced
4 tbsp unsalted butter
4 tbsp olive oil
8 chicken tenders
3/4 cup onion chopped
8 oz sliced baby Bella mushrooms
1/4 cup heavy cream optional
1 cup dry marsala wine
1 cup chicken stock

US Customary - Metric

Instructions

Combine the flour, salt, black pepper, and dried oregano in a shallow dish and set aside.
Dredge both sides of each chicken tender in the flour mixture.
Melt the butter and olive oil in a skillet over high heat and place the floured chicken inside.
Cook the chicken tenders for 3-4 minutes on each side. Once all the chicken is cooked, remove from the skillet and set aside.
In the same skillet, sauté the minced garlic and chopped onions until they become translucent.
Add in the mushrooms and cook until they soften. Then pour in the Marsala wine. Let the wine cook out for a few minutes while stirring.
Now add the chicken broth and the cooked chicken back into the skillet and pour in the heavy cream. Cook for another 5 minutes and serve with mashed potatoes or pasta.

Notes

Thin the chicken- If your chicken pieces are thicker, use a meat mallet to pound them into thinner slices so they cook quickly and evenly.

Don't overcrowd the pan- Make sure you don't add too many mushrooms to the pan or they will steam rather than brown.

Don't skip the dredging- Dredging the chicken with flour helps lock in the juiciness of the meat, add consistency to the sauce, and turn the chicken a delicious brown.

Thicken the sauce- If you want a thicker sauce, add a bit more heavy cream or some cornstarch. If you use cornstarch, be sure to dissolve 1 teaspoon of cornstarch with 1 tsp of the simmered liquid for each cup of sauce.

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