Creamy Marsala Chicken

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5 from 1 vote

Prep Time: 10

Cook Time: 25

Total Time: 35

Calories: 574kcal

Servings: People

Metric - Imperial

Ingredients

15 ml Olive Oil
35 g Unsalted Butter
2 Chicken Breast Butterflied
4 g Onion Powder
4 g Garlic Powder
200 g Swiss Brown (Cremini) Mushrooms Sliced
6 Garlic Cloves Minced
250 ml Marsala Fortified Wine Sweet or Dry
250 ml Chicken Stock
250 ml Thickened Cream
10 g Flat Leaf Parsley Chopped
Salt & Pepper To Taste
Parmigiano Reggiano To Serve

Method

Place the butterflied chicken into a mixing bowl. Add the onion powder, garlic powder, sea salt flakes and black pepper. Rub the seasoning into the chicken and set aside while you prepare the rest of the ingredients.
Place a large pan over high heat. Once hot, add the olive oil and unsalted butter, and allow to melt. Once melted, add the seasoned chicken breasts and sear for 3 minutes on both sides until golden brown. Remove the chicken from the pan and place onto a plate to rest.
In the same pan, add the extra butter if using, then add the Swiss brown mushrooms and season to taste. Sauté for 3 minutes, stirring regularly. Add the minced garlic and sauté for 45 seconds, stirring regularly.
Add the Marsala wine and chicken stock, stir well to deglaze the pan, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 7 minutes to reduce, thicken and enhance the flavour.
After 7 minutes, add the cream, check for seasoning, increase the heat to medium-high, and bring the sauce to a simmer. Once simmering, reduce the heat back to medium-low and allow the sauce to reduce for 4 minutes, stirring occasionally.
Add the chopped parsley and reintroduce the seared chicken along with any juices that have accumulated on the plate. Flip the chicken in the sauce and cook for 1 minute, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Remove from the stovetop, serve, and dig in.

Chef's Tips

Butterfly the chicken evenly so both breasts are a similar thickness — this keeps the sear time consistent and stops one piece finishing before the other.

Let the wine and stock reduce the full 7 minutes before adding the cream — this cooks off the raw alcohol and concentrates the sauce's flavour before the dairy goes in.

Don't skip returning the resting juices to the pan — they carry a lot of flavour and help enrich the sauce in the final step.

Storage & Reheating

Will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing — the cream sauce will split and turn grainy once thawed. Reheat gently in a pan over low heat with a splash of cream or stock to loosen the sauce, stirring frequently.

Serving 370gCalories 574kcalCarbohydrates 17gProtein 30.4gFat 36.2gSaturated Fat 20.4gPolyunsaturated Fat 1.86gMonounsaturated Fat 6.4gTrans Fat 0.3gCholesterol 104.5mgSodium 231mgPotassium 728.9mgFiber 1.2gSugar 8.6gVitamin A 251.57IUVitamin C 1.87mgCalcium 31.3mgIron 1.1mg