Chicken Marsala. I used twice the mushrooms and after I browned the chicken I removed it from the pan and cooked the mushrooms and some shrimp and them added a little heavy whipping cream and reduced it to make a marsala cream sauce and then I added the chicken back and served it over. For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken. Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant!

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Cooking creamy chicken Marsala at home relies on two classic cooking techniques: pounding the chicken into thin pieces for quick pan-frying, and making a pan sauce from the cooked mushrooms with the Marsala wine. You can have Chicken Marsala using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Marsala

You need 1 cup of marsala.
It's 2 of large chicken breast boneless and skinless.
It's 2 tablespoons of chopped parsley.
Prepare 1 tablespoon of rosemary.
You need 1 stick of butter divided.
It's 4 tablespoons of flour.
It's To taste of salt.
It's To taste of ground black pepper optional.
Prepare 8 ounces of portobello mushrooms.

Partnered together and paired with the right ingredients, creamy chicken Marsala at home is a stunningly simple supper staple. Chicken marsala is an easy weeknight recipe to prepare. Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Rach makes a creamy chicken marsala that's chock full of meaty mushrooms—and the whole thing can be made veggie-friendly with an easy swap!

Chicken Marsala step by step

Get the mushrooms then slice them. Set aside..
Slice both breast in half lengthwise. Then beat the chicken thin and equal to each other. Add salt to the chicken. Melt 2 tablespoons of the butter. Then coat with flour. Fry the chicken in the butter for 7 minutes..
When it has cooked 7 minutes turn and cook for 7 minutes. Move to a plate..
Add the mushrooms and shallots to the pan you just cooked the chicken in. Add 2 more tablespoons of butter. Sauté for 20 minutes..
Add the masala and the herbs to the mushrooms. Add the rest of the butter. Let reduce by half. Now add the chicken and serve..
I hope you enjoy!!.

Chicken Marsala "This is my go-to recipe for company. Delicious and easy to make." - Jojie. Chicken Marsala Florentine "This was very easy—and was the best chicken Marsala I've ever made!" - C. Watch how to make traditional Chicken Marsala. Move mushrooms to outer edge of skillet once cooked.