Creamy Chicken Marsala

What’s not to love about lightly coated, perfectly pan-fried chicken topped with sauteed mushrooms and schallots in a rich and creamy marsala wine sauce? This is creamy, delicious and very satisfying. We were licking the plate clean to get every bit of sauce.


I will admit it is not the most photogenic dish but don’t let that deter you! It was wonderful served with some plain white rice which is an excellent vessel for getting every bit of the sauce into your mouth!

Another confession I have to make: I have never had chicken marsala before until I made this recipe. I am a fan now.

This recipe is based on “Chicken Marsala” from Comfort Foods that Take You Home by David Venable. Of course I made a bunch of changes to the original recipe but I chose this recipe over others I read because of the addition of heavy cream to the usual dark brown pan sauce I have seen chicken marsala served with. I guess I was in the mood for something with more richness so this fit the bill. I also took some tips from the version of chicken marsala in America’s Test Kitchen: Family Cookbook. That is, I used very little chicken broth. A lot of recipes use some marsala wine with a large amount of chicken broth but I read that as long as you’re using fine sweet marsala wine, you don’t need chicken broth to mellow the flavor of the wine. This ensures that your sauce will be very flavorful and not bland and lifeless. The cream could be omitted if you prefer, but I would add more liquid to increase the volume, although this does make quite a bit. I chose to still add some chicken broth and a bullion cube because I wanted to maintain the “chicken” flavor in the sauce.



Creamy Chicken Marsala


  • 3 tbsp. +1 tbsp. unsalted butter
  • 2 tbsp. finely minced shallots
  • 2 cloves garlic, minced
  • 10 ounces of white button or cremini mushrooms, halved
  • 1 cup unbleached, all-purpose flour
  • 1 tsp. kosher salt + extra for seasoning
  • ½ tsp. ground black pepper + extra for seasoning
  • 1 tsp. + 1 tsp. dried thyme (or double for fresh thyme)
  • 1 cup milk or half and half
  • 2-6 tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • ½ cup low-sodium chicken broth
  • 1 cube chicken bullion
  • 1 cup fine sweet marsala wine
  • 2/3 cup heavy cream
  • 1 ½ tsp. fresh lemon juice
  • ¼ cup chopped fresh parsley
  • Rice to serve, optional


  • Preheat the oven to 250 degrees F
  • Prepare your chicken breasts: slice horizontally to create cutlets, 2 per chicken breast (or butterfly each one open, cutting into two down the middle)
  • Combine the flour, 1 tsp. salt, ½ tsp. pepper and 1 tsp. thyme in a shallow dish and mix
  • Pour the milk into a second shallow dish
  • Dredge the chicken in the flour, then in the milk, then in the flour again
  • Place on a cooling rack
  • Melt 3 tbsp. butter in a large skillet over medium heat
  • Add the shallots and garlic and saute until fragrant, about one minute, stirring continuously to prevent burning
  • Add the mushrooms and cook until they are soft and brown, 6-8 minutes.



  • Season the mushroom mixture with salt and pepper and remove from the pan, leaving the heat on



  • Heat 2 tbsp. olive oil in the skillet, increasing the heat to medium-high
  • Cook the coated chicken in the olive oil in batches, approximately 2-3 minutes per side or until golden brown and cooked through (being careful not to overcook as the chicken is very thin)
  • Add more olive oil to the pan as needed for subsequent batches of chicken
  • Place cooked chicken on a pan and place in the oven to keep warm while you prepare the sauce



  • Add the chicken broth, wine and bullion to the skillet and bring to a boil, stirring and scarping up the brown bits on the bottom of the pan
  • Lower the heat and simmer for about 2 minutes



  • Stir in the cream, lemon juice and the mushroom mixture
  • Stir in the final tbsp. of butter, and check sauce for seasoning, adjusting to taste



  • Serve the chicken with rice or pasta with the sauce poured over the top



4 responses to “Creamy Chicken Marsala

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