October 12, 2021

Creamy Chicken Marsala with Mushrooms

Creamy Chicken Marsala with Mushrooms is one of our favorite fall dinners. I start this dish by browning pancetta, shallots, chicken breasts and lots of cremini mushrooms. Then, I make a rich and delicious creamy Marsala sauce to tie it all together. I love this dish for several reasons. First of all, I like that this dish can be made in advance and then warmed up. Secondly, I like that I can make this whole dish in less than an hour. And, lastly, we all love this mushroom filled dish.

The Equipment I Used

A Meat Pounder- You’ll need this to thin out your chicken cutlets.
A Large Skillet- I like to use my largest skillet to cook this dish.

The Ingredients Needed for Creamy Chicken Marsala with Mushrooms

Extra Virgin Olive Oil- California Olive Ranch is my favorite brand.
Pancetta- I buy this from the deli counter at my market.
Mushrooms- I like to use cremini mushrooms, but you could also use white mushrooms.
Chicken- Use boneless, skinless chicken breasts.
Tomato Paste- I like to keep this in my freezer.
Garlic- I like to buy the peeled cloves and keep them in my freezer.
Marsala- Be sure to use sweet Marsala wine.
Cream- Use heavy cream.
Lemon Juice- Be sure to use freshly squeezed lemons.
Salt- Use kosher salt, or half the amount of regular salt. I use Diamond Crystal salt.

How I Made my Chicken Marsala

First, I browned my pancetta. Be careful to not burn this.
Next, I cooked my mushrooms.
Then, I cooked the chicken. Use the meat pounder to pound the cutlets nice and thin. They should cook very quickly.
Next, I reduced my Marsala. Just let it simmer until half of it has evaporated.
Finally, I added everything back to the skillet and then served it.

If you like chicken and mushrooms, you need to try this decadent and delicious Creamy Chicken Marsala with Mushrooms.

Creamy Chicken Marsala with Mushrooms

Chicken Marsala featuring a creamy mushroom sauce.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings

Calories 520 kcal

Ingredients

1 tbsp. extra virgin olive oil
¼ pound pancetta, thinly sliced, and chopped
3 tbsp. unsalted butter
1 shallot, minced
1 pound cremini mushrooms, wiped clean and sliced
3 tbsp. vegetable oil
2 boneless, skinless chicken breasts, butterflied and pounded thinly, and cut into four cutlets
½ cup all purpose flour
½ tsp. each kosher salt and black pepper
2 tsp. each tomato paste and minced garlic
1¼ cups sweet Marsala wine
¼ cup heavy cream
1 tbsp. each lemon juice and chopped parsley

Instructions

Heat a large cast iron skillet on medium heat and add the olive oil. Cook the pancetta until crisp and then remove it to a plate.
Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
Now add the vegetable oil to the pan. Sprinkle the chicken with half the salt and pepper and then dredge it in the flour. Cook half the chicken on medium heat in the oil on both sides until it's brown and cooked through. Repeat with the rest of the chicken. Remove it to a serving platter and cover to keep warm.
To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala, put the pan back on the heat, and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and chicken back to the pan. Cook for one minute and then serve.