What is Marsala wine and can I substitute it in creamy marsala chicken?

Marsala wine is a fortified wine from Sicily, Italy, known for its nutty and rich flavor. While it's ideal, you can substitute with dry sherry or a dry white wine like Pinot Grigio in a pinch, adding a tablespoon of brandy for depth.

How do I prevent the chicken from drying out when making creamy marsala chicken?

To keep your chicken moist, don't overcook it. Sear it quickly to brown the outside, then let it finish cooking in the marsala sauce. Ensure the sauce isn't too thick, which can also dry out the chicken.

What side dishes pair well with creamy marsala chicken?

Creamy marsala chicken pairs beautifully with pasta (like fettuccine or spaghetti), mashed potatoes, roasted vegetables (such as asparagus or broccoli), or a simple side salad. Crusty bread is also great for soaking up the delicious sauce.

Can I make creamy marsala chicken ahead of time?

Yes, you can prepare creamy marsala chicken ahead of time. The flavors often meld together even better overnight. Reheat gently on the stovetop, adding a splash of chicken broth or marsala wine to prevent it from drying out.

Creamy Marsala Chicken: 7 Easy Steps for Delicious Results

Name: Creamy Marsala Chicken: The EASIEST Italian Recipe EVER
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, pounded thin; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons olive oil; 8 ounces cremini mushrooms, sliced; 1/2 cup chopped shallots; 1 cup dry marsala wine; 1 cup chicken broth; 1/2 cup heavy cream; 2 tablespoons butter; 2 tablespoons chopped fresh parsley, for garnish

Description

Creamy marsala chicken is a classic Italian dish made with tender chicken breasts, earthy mushrooms, and a rich marsala wine sauce. This recipe adds a touch of cream for extra indulgence.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, pounded thin
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1/2 cup chopped shallots
1 cup dry marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons chopped fresh parsley, for garnish

Instructions

In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the mushrooms and shallots to the skillet and cook for 5-7 minutes, or until the mushrooms are softened and the shallots are translucent.
Pour in the Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
Stir in the heavy cream. Bring the sauce back to a simmer and cook for 2-3 minutes, or until thickened to your liking. Taste and adjust seasoning as needed.
Return the chicken breasts to the skillet. Spoon the sauce over the chicken and cook for 2-3 minutes, or until heated through.
Garnish with fresh parsley and serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 15g
Fiber: 2g
Protein: 45g
Cholesterol: 150mg

Keywords: chicken marsala, creamy chicken, Italian chicken