Italian Chicken Marsala

In Food Around The World, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

When I think of delicious, old-fashioned comfort food (you know, the kind that makes you feel loved inside and out once you take the last bite) I think of Chicken Marsala.  They say this classic Italian dish dates to the 19th century and originated in Sicily, where Marsala wine is produced.  Now, this beloved Italian dish has found a permanent place as a meal I will make again and again.

I make this family favorite by slow simmering thinly sliced chicken breasts snuggled between a bed of mushrooms that bath in sweet Marsala wine and heavy cream as it cooks. Because my daughter is both gluten-free and dairy-free, I created a version for her that taste almost exactly the same as my original version.  You can find the substitutes in the notes section to the right of the ingredients. 

In Italy, they typically serve Chicken Marsala over a bed of noodles. I prefer to top it over  creamy mashed potatoes because the Marsala and cream sauce make the most dreamy gravy that pairs perfectly with mashed potatoes. The next time you are looking for an easy to make dish that is as decadent as delicious, give this recipe a try and let me know if you and your family love it as much as we do!

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Italian Chicken Marsala Yum
Creamy Chicken Marsala is an Italian favorite when it comes to a flavorful chicken dish the entire family will love. Top it with mashed potatoes or buttered noodles and enjoy a savory Italian meal in under an hour. You can also make this recipe both dairy-free and gluten-free!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Begin by slicing the chicken breasts in half length-wise to create 8 thin breasts. Thinner breasts make a much more tender chicken marsala.
  2. Preheat the pan over medium-high heat for 1-minute. Add the oil and butter and allow the butter to dissolve into the oil before adding the chicken.
  3. Salt, pepper, and flour both sides of each chicken breast and lay them into the hot oil. Cook both sides until lightly golden brown. Transfer the chicken to a plate and cover tightly with tin foil.
  4. Add mushrooms to the pan and saute 1-2 minutes or until lightly tender. Add in marsala wine, and simmer 2 minutes to loosen the dried particles from the bottom of the pan.
  5. Stir in the heavy cream, salt, and pepper simmering for an additional 2 minutes to infuse the flavors.
  6. Transfer the chicken back to the pan, submerging them into the sauce. Continue to cook 10 minutes or until chicken is done, being careful not to overcook the meat.
  7. Serve hot with mashed potatoes or buttered noodles.
Recipe Notes

You can make this recipe both gluten-free and dairy-free by using the alternative ingredients recommended.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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