Creamy Chicken Marsala

Yield: 4 servings

Prep: 25

Cook: 15

Total: 40

A classic Italian dish EVERYONE will love! Pan-fried chicken in the most amazing marsala-mushroom cream sauce! YUM!

5 stars (11 ratings)

Ingredients

1 ½ pounds boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper, to taste
9 tablespoons all-purpose flour, divided
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ medium shallot, diced
8 ounces cremini or white button mushrooms, sliced
¾ cup chicken stock
½ cup dry marsala wine
2 tablespoons heavy cream

Equipment

Cast Iron Skillet

Instructions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 8 tablespoons flour until evenly coated.
Heat olive oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
Whisk in remaining 1 tablespoon flour until lightly browned, about 1 minute.
Stir in chicken stock and wine, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-5 minutes.
Stir in heavy cream; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately over mashed potatoes and crusty bread.

This Creamy Chicken Marsala recipe is brought to you by DAMN DELICIOUS

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