I love this Chicken Marsala because it is a swoon-worthy one-pot dinner that is stunningly simple to make. With its creamy sauce spiked with lots of garlic and, of course, the namesake Marsala wine, this take on chicken Marsala is next-level good.
1 cup flour, divided
1 teaspoon Kosher salt
4 boneless, skinless chicken breasts
3 tablespoons olive oil
5 tablespoons unsalted butter, divided
1 pint mushrooms (quarter these or mince them if your family is not a huge fan of mushrooms like mine is)
2 cloves garlic, minced
3/4 cup Marsala wine (I recommend going to the liquor store instead of buying "cooking wine" from the grocery store)
3/4 cup chicken broth (I like Better than Bouillon paste mixed with water)
1/4 cup heavy cream
Cooked pasta, such as angel hair
Chopped fresh flat-leave parsley leaves
Heat the oven and season the flour
Arrange a rack in the middle of the oven and heat to 200°F. Mix the flour and salt in a small bowl and set aside.
Prep and cook the chicken
Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. Remove the browned chicken to an ovenproof baking dish. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Make the sauce
Keep the heat on medium-high. If there isn't grease left from frying the chicken, add up to 2 tablespoons more butter. Add the mushrooms and cook until their juices start to release about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken about 15 minutes.
Finish and serve
Add the cream and return the chicken to the sauce. Cook until the sauce thickens about 3 to 5 minutes more minutes.
Serve the chicken and Marsala sauce over cooked angel hair pasta if desired. Garnish with chopped parsley and a squeeze of lemon.
For my kids, I separate all the parts out for them. Buttered noodles next to sliced chicken, next to a spoonful of mushrooms and sauce.