CREAMY CHICKEN MARSALA

Ingredients

Thin chicken breasts or thick sliced in half/pounded

Flour

Salt

Pepper

Onion powder

Garlic powder

2 packs mushrooms (or as many as you want)

3–4 tbsp butter

3–4 tbsp flour

1 bottle Marsala wine

4–5 cups milk

Chicken Better Than Bouillon or chicken bouillon

Pasta or mashed potatoes (I used pasta)

How To

1. Season flour with salt, pepper, onion powder, and garlic powder.

2. Dredge chicken in seasoned flour.

3. Fry chicken until golden brown, remove and set aside.

4. Add mushrooms to a hot dry pan and let them release their liquid.

5. Cook until mushrooms absorb the liquid back in.

6. Add butter and flour and cook a few minutes to remove raw flour taste.

7. Pour in Marsala wine and let it thicken and reduce briefly.

8. Add milk and chicken bouillon and let simmer a few minutes.

9. Add chicken back in and simmer gently (don’t overcook or it will get tough).

10. Serve over pasta or mashed potatoes. #chickendinner #dinnerideas #pasta #easyrecipe #chickenpasta

1/22 Edited to

... Read moreI’ve found that using a good quality Marsala wine really elevates the flavor of this dish. When making creamy chicken Marsala at home, the key is to not overcook the chicken during the final simmering step to keep it juicy and tender. Adding mushrooms early on and letting them release and then absorb their moisture creates a deep, earthy flavor that complements the sweet Marsala sauce beautifully. For best results, I use thin chicken breasts and gently pound them to an even thickness. This helps in cooking them quickly and evenly without drying out. Seasoning the flour with onion powder, garlic powder, salt, and freshly ground black pepper (I love using McCormick’s Black Peppercorn for that fresh grind) ensures the chicken has a perfect golden crust after frying. The sauce base made by cooking butter and flour together before adding the Marsala wine helps to thicken the sauce and remove any raw flour taste. Slowly adding milk and chicken bouillon enriches the sauce, giving it a creamy, savory texture. I recommend simmering the sauce just until it thickens slightly before adding the chicken back in to prevent toughness. Serving this over freshly cooked pasta or creamy mashed potatoes absorbs the sauce wonderfully, making each bite satisfying. This dish makes a great weeknight dinner or an impressive meal for guests. Pair it with a simple green salad and a glass of crisp white wine for a complete meal that’s both comforting and elegant.

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