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Creamy Chicken Marsala

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by: Tablespoon Kitchens
Updated Mar 14, 2018
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This creamy version of the Italian classic is fancy enough for company, yet easy enough to make for a weeknight family dinner. How’s that for impressive?

More About This Recipe

  • You’ll notice that this recipe calls for Marsala wine is actually a hybrid between wine and some type of liquor like brandy. Like other wines, Marsala can range from the very sweet to the very dry, and should be selected depending on the flavor of your dish. Dry Marsala should be used for savory recipes like this chicken Marsala dinner. Although there is no need to spend a fortune on a bottle of Marsala, a good rule of thumb is to choose a wine to cook with that you wouldn’t mind drinking on its own. If wine isn’t your thing or you accidentally drank it (no judgement!), chicken stock is a perfectly acceptable substitute. Otherwise, we have wine-free skillet dinners, too!

Creamy Chicken Marsala

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Gold Medal™ all-purpose flour
  • 4 tablespoons butter
  • 8 oz sliced mushrooms
  • 1 shallot, finely chopped
  • 2 teaspoons finely chopped fresh sage leaves
  • 1/2 cup dry Marsala wine
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 2/3 cup heavy whipping cream
  • 1 teaspoon fresh lemon juice

Instructions

  • Step 
    1
    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place flour in shallow dish; coat both sides of chicken with flour.
  • Step 
    2
    In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 3 minutes on each side or until golden brown. Transfer chicken to plate; cover to keep warm.
  • Step 
    3
    In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter about 5 minutes, stirring occasionally, until lightly browned. Add shallot and sage; cook and stir about 3 minutes or until shallot is softened. Pour Marsala wine into skillet; heat to boiling, scraping up brown bits from bottom of skillet. Stir in chicken broth, whipping cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
  • Step 
    4
    Place chicken back in skillet 2 to 3 minutes or until cooked through (at least 165°F). Remove from heat; stir in lemon juice. Serve with pasta, rice or mashed potatoes, if desired.

Nutrition

480 Calories
29g Total Fat
36g Protein
17g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
165mg
54%
Sodium
780mg
33%
Potassium
520mg
15%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
3g
Protein
36g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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