Chicken Marsala with Creamy Mushroom Sauce

• 總時間: 1 hour 9 minutes

食材

This is one of those timeless dinners that feels just a little special without being complicated. Tender chicken, savory mushrooms, and a silky Marsala-style sauce come together in a comforting dish that’s perfect for a quiet evening at home or a relaxed dinner with family.*

What You'll Need

4 boneless, skinless chicken breasts (about 1 1/2 lbs total)

1 cup all-purpose flour

1 tsp kosher salt

3 tbsp olive oil

4 tbsp unsalted butter, divided

8 oz cremini mushrooms, quartered

2 cloves garlic, minced

3/4 cup Marsala-style cooking wine or alcohol-free substitute

3/4 cup low-sodium chicken broth

1/4 cup heavy cream

For Serving

Cooked angel hair pasta

Chopped fresh flat-leaf parsley

Lemon wedges (optional)

How to Make It

步驟

Preheat the oven to 200°F. In a shallow bowl, mix the flour and salt together.

Place the chicken breasts in a zip-top bag and gently pound to about 1/4-inch thickness. Dredge each piece lightly in the flour mixture, shaking off the excess.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden and cooked through. Transfer to a baking dish and keep warm in the oven.

In the same skillet, add the remaining butter if needed. Add the mushrooms and cook until they release their juices and begin to brown. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the Marsala-style wine and chicken broth. Bring to a gentle simmer and cook until the liquid is reduced by about half.

Stir in the heavy cream, then return the chicken to the skillet. Simmer gently until the sauce thickens slightly and coats the chicken.

Serve the chicken and creamy mushroom sauce over angel hair pasta. Sprinkle with fresh parsley and add a squeeze of lemon if desired.

Prep Time: 10 minutes | Cook Time: 22 minutes | Total Time: 32 minutes | Serves: 4

Calories: ~520 per serving | Protein: ~38 g per serving