Chicken Marsala with Mushrooms Recipe

Creamy Chicken Marsala is a creamy and delicious classic Italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!

This recipe could not be easier to make! Pan fry the chicken, create the delicious sauce that only requires a few ingredients and thickens up to coat the chicken so well. If you are loving the creamy, mushroom flavors tied together try this Creamy Tuscan Garlic Chicken, Skillet Creamy Chicken Mushroom Florentine or Creamy Garlic Parmesan Mushroom Chicken.

I had plans to share another recipe with you today but this was so amazing that I could not wait to share! Do you ever make something and think, DANG! I just made that? This Creamy Chicken Marsala became an instant favorite with the very first bite. It was a 5 star restaurant quality meal that I made right in my kitchen!

Adapted From: therecipecritic.com

Ingredients
For the Chicken

2 Chicken Breasts
1 Tablespoon Italian Seasoning or Oregano
½ Teaspoon Salt
1 Tablespoon Butter
1 Tablespoon Olive Oil
½ Teaspoon Black Pepper
¼ cup All-purpose Flour

For the Sauce
1 cup Marsala Wine
Salt pinch
11.3 ounces Mushrooms fresh, sliced
1 Tablespoon Butter
½ cup Chicken Stock or Broth
⅓ cup Liquid Cream
2 cloves Garlic chopped

To Garnish:
Parsley fresh, chopped

Instructions
For the Chicken:
Number One, Prepare your chicken breast by cutting each breast into two slices lengthwise.
Number Two, In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
Number Three, Drag chicken slices through the seasoned flour and coat chicken on all sides. Keep aside
Number Four, Heat up a pan with the olive oil and add the butter as well. Allow the oils to get hot.
Number Five, When the oil is hot enough (but not smoking) place chicken slices into the pan.
Number Six, Flip and cook chicken slices golden on all slides. Keep aside.

For The Sauce:
Number One,Reduce the heat of the pan and add your butter to build the sauce.
Number Two, Add chopped fresh garlic and sautee for a minute over medium heat.
Number Three,Add your sliced mushrooms to the pan and mix it up quickly. Cook mushrooms, they will lose liquids and reduce in size.
Number Four,Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat.
Number Five,Season with salt, mix and cook for a minute or two.
Number Six,Pour in the chicken stock and liquid cream. Combine all ingredients over medium heat. Reduce the sauce so that it thickens.
Number Seven,Turn off heat and place cooked chicken back into the still-hot sauce. Cover chicken with sauce and mushrooms.
Number Eight,Garnish with freshly chopped parsley and enjoy hot with a side fo your choice (see post for ideas).

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