Creamy Garlic Chicken Marsala

By Ellie

6 Person

25 Minutes

0 Calories

Creamy Garlic Chicken Marsala is bursting with delicious, robust flavor! Chicken and mushrooms smothered in a creamy garlic, marsala wine sauce makes this the perfect weeknight meal!

Ingredients

FOR THE SAUCE:

1 tbsp. cornstarch
1 cup heavy cream
3/4 cup chicken broth
3/4 cup marsala wine
1 cup sliced onions
1-1/2 cups sliced mushrooms
2 tbsp. minced garlic

FOR THE CHICKEN:

1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 cup flour
2 tbsp. unsalted butter
4 boneless skinless chicken breast

Method

01

FOR THE CHICKEN: Preheat oven to 300 degrees F.
02

FOR THE SAUCE: In the same skillet over medium heat add: garlic, mushrooms, onions, marsala wine, chicken broth, and heavy creamy. Whisk to combine.
03

FOR THE CHICKEN: Mix flour pepper, garlic salt, and oregano in a gallon size zip lock bag and add chicken breast, 2 at a time. Shake to coat well.
04

FOR THE SAUCE: Remove 1/4 cup of sauce and mix it with cornstarch. Add it back into the skillet and whisk again to combine and thicken the sauce. Allow sauce to simmer for 10 minutes until heated through and thickened.
05

FOR THE CHICKEN: In a large skillet, melt butter over medium high heat. Add chicken and cook until brown on each side, about 5-6 minutes per side. Once cooked transfer to a rimmed baking sheet and cover with foil to keep warm while making sauce.
06

FOR THE SAUCE: Add the chicken to the sauce and garnish with sage, parsley, and lemon slices. Serve hot over mashed potatoes or pasta.

Related Tags

Chicken Recipes

Chicken Marsala Recipes

Creamy Garlic Chicken Marsala

4.7

( By Ellie )

Creamy Garlic Chicken Marsala is bursting with delicious, robust flavor! Chicken and mushrooms smothered in a creamy garlic, marsala wine sauce makes this the perfect weeknight meal!

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

FOR THE SAUCE:

1 tbsp. cornstarch

1 cup heavy cream

3/4 cup chicken broth

3/4 cup marsala wine

1 cup sliced onions

1-1/2 cups sliced mushrooms

2 tbsp. minced garlic

FOR THE CHICKEN:

1/2 tsp. oregano

1/2 tsp. garlic salt

1/2 tsp. pepper

1/2 cup flour

2 tbsp. unsalted butter

4 boneless skinless chicken breast

03 Method

Step 1

FOR THE CHICKEN: Preheat oven to 300 degrees F.

Step 2

FOR THE SAUCE: In the same skillet over medium heat add: garlic, mushrooms, onions, marsala wine, chicken broth, and heavy creamy. Whisk to combine.

Step 3

FOR THE CHICKEN: Mix flour pepper, garlic salt, and oregano in a gallon size zip lock bag and add chicken breast, 2 at a time. Shake to coat well.

Step 4

FOR THE SAUCE: Remove 1/4 cup of sauce and mix it with cornstarch. Add it back into the skillet and whisk again to combine and thicken the sauce. Allow sauce to simmer for 10 minutes until heated through and thickened.

Step 5

FOR THE CHICKEN: In a large skillet, melt butter over medium high heat. Add chicken and cook until brown on each side, about 5-6 minutes per side. Once cooked transfer to a rimmed baking sheet and cover with foil to keep warm while making sauce.

Step 6

FOR THE SAUCE: Add the chicken to the sauce and garnish with sage, parsley, and lemon slices. Serve hot over mashed potatoes or pasta.

04 Author