Chicken Marsala without Cream
This Chicken Marsala without cream is made with tender pan-seared chicken, mushrooms, dry Marsala wine, and a rich pan sauce. Everything cooks in one skillet, creating a flavorful dinner that feels special while keeping the ingredients simple.
Ingredients
For the Chicken
- 2 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon all-purpose flour
- 4 tablespoon extra virgin olive oil
For the Marsala Sauce
- 3 tablespoon unsalted butter
- 200 g button mushrooms sliced
- 1 small shallot finely chopped
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 sprigs fresh thyme
- 1 teaspoon all-purpose flour
- 160 ml dry Marsala wine
- 250 ml chicken broth
- 1 tablespoon chopped parsley for serving
Instructions
- Slice 2 chicken breasts in half lengthwise to create 4 thin cutlets. Season with ½ tsp salt and ¼ tsp black pepper, then lightly coat with 3 tbsp all-purpose flour, shaking off any excess.
- Heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
- Melt 3 tbsp unsalted butter in the same skillet. Add 200 g button mushrooms, sliced, and cook until browned and tender.
- Add 1 small shallot, finely chopped, 2 cloves garlic , minced, ¼ tsp salt, ¼ tsp black pepper, and 2 sprigs fresh thyme. Cook for 1–2 minutes, until the shallot softens and the garlic is fragrant.
- Stir in 1 tsp all-purpose flour and cook for 1 minute. Pour in 160 ml dry Marsala wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2–3 minutes.
- Add 250 ml chicken broth and simmer for 4–5 minutes, or until the sauce slightly thickens.
- Return the chicken to the skillet and simmer for 3 minutes, spooning the sauce over the chicken as it warms through.
- Remove the thyme sprigs, sprinkle with 1 tbsp chopped parsley, and serve immediately.
Notes
Use Dry Marsala Wine: I prefer dry Marsala because it creates a savory sauce that lets the mushrooms and chicken shine.
Brown the Mushrooms Well: I wait until the mushrooms develop a deep golden color because it adds extra flavor to the finished sauce.
Let the Wine Reduce Properly: Giving the Marsala a few minutes to simmer helps concentrate the flavor and creates a richer sauce.
Don't Overcrowd the Skillet: If your skillet is small, cook the chicken in batches so it browns instead of steaming.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop over low heat.
Nutrition
Calories: 438kcal | Carbohydrates: 14g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 807mg | Potassium: 674mg | Fiber: 1g | Sugar: 5g | Vitamin A: 407IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
