Chicken marsala might be one of my favorite meal to cook at home. It’s quick and easy to make while tasting delicious and comforting. You can serve it over pasta, with a side of mashed potatoes, or with roasted veggies. Here’s my version of chicken marsala that’s been adapted from a few different recipe sources over time.
Chicken Marsala (serves 4)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 pounds chicken tenderloins
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon minced garlic
- 3/4 cup marsala cooking wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream
To Make It
- In a small bowl, combine flour, salt, and paprika. Set aside.
- Heat the olive oil over medium-high heat in a large skillet.
- Dredge the chicken in the flour mixture, thoroughly coating all sides of chicken with flour.
- Place chicken in skillet and cook until golden-brown, about 3-4 minutes per side. Transfer chicken to a plate.
- Add butter to skillet. Once butter is melted, add mushrooms and cook until the mushrooms start to release their juices, about 3 minutes. Add the garlic and cook for 1 minute.
- Add the marsala wine to the skillet. Using a spatula or wooden spoon scrape the bottom of the skillet to remove any browned pieces. Add the chicken broth. Reduce heat to low and simmer until mixture reduces by half, about 15 minutes.
- Add cream to skillet. Stir.
- Return chicken to skillet and cook until chicken is cooked through and sauce has thickened, about 5-10 minutes.
- Serve warm and enjoy!