1 tbsp olive oil
4 medium chicken breasts boneless, skinless
2 cups mushrooms sliced
1/2 cup marsala wine
1 cup chicken broth
3/4 cup heavy cream
1 tsp garlic powder
1 tsp mustard powder
salt and pepper to taste
Serving - optional
1 cup cherry tomatoes
rice, potatoes or noodles
fresh parsley for garnish


  1. Place a medium skillet on medium heat. (If serving with starch, start cooking that separately now.)
  2. Add olive oil followed by chicken breasts. Cook 2-3 minutes per side until golden on the outside and cooked through. If your chicken breasts are larger, you may need an extra minute or two.
  3. Remove chicken to a plate. (Optional: place in a 200°F oven to keep warm.)
  4. Raise the heat to medium-high and add mushrooms and sauté for 3-5 minutes until browned, stirring regularly.
  5. Add marsala wine to the pan and allow to boil for a minute to let the alcohol evaporate.
  6. Stir in chicken broth, heavy cream, garlic powder, mustard powder, salt and pepper. Bring to a boil.
  7. Reduce heat to medium-low and simmer for 7-10 minutes until the sauce is thick enough to coat a spoon.
  8. Place chicken back in the pan along with the optional tomatoes. Spoon sauce on top and simmer for 1-2 minutes more.
  9. Remove to plates and serve with optional starch. Sprinkle optional minced parsley on top.
  10. Serve and enjoy!

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00:50 2018-3-27


creamy chicken marsala


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