Creamy Chicken Marsala Without Cream

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A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect luscious sauce full of flavour. I serve it with mushrooms and baked potatoes.

Furthermore, this chicken is very delicate in flavour as well as texture, it is cut into thin slices and coated with flour. Chicken breast cutlets cook faster than the whole breasts and remain very tender.

How it gets its flavour and creaminess?

• While the flour toasts in butter, it absorbs the juices of the chicken and the Marsala.
• Once you remove the chicken from the pan, you will have some residual of the toasted flour left on the base of the pan. Because that residual is full of flavour, it makes a nice creamy sauce.
• As you would do for a gravy, deglaze the pan with some water and let it simmer until it thickens. You will have a nice luscious sauce full of flavour from toasted butter and sweet Marsala.

What is Marsala and how to substitute it

Marsala is a sweet aged wine from Sicily, you can find it in a lot of shops worldwide. I usually stock up on a few bottles when I go to Italy.

If you cannot find it in your local area, you can use some Port or white wine.

However, if you are cooking for children and you don’t want to use alcohol, you can substitute it with lemon juice.

Ingredients to make chicken Marsala

• 5 deboned chicken breasts cut in slices
• 1/2 cup flour
• 1/2 cup butter
• 1/2 cup Marsala wine
• 2 tsp salt

How to make chicken Marsala

1. Cut the chicken breasts into thin slices
2. Coat them with flour
3. In a frying pan melt the butter and lay the first batch of chicken breasts
4. Once they are done flip them over
5. Pile the cooked slices one on top of the others to make room for the next batch
6. Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed

7. Once all the slices are cooked, turn them around making sure they are all brown and evenly cooked.
8. Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
9. Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until  it becomes a creamy sauce
10. Arrange the chicken on the serving dish and pour over the sauce

Best served

This creamy chicken Marsala recipe is perfect for dinner parties. You can prepare it earlier, store it in the fridge and heat it up just before serving it. Just add some water to soften the sauce while you are reheating it.

As a side dish for this creamy chicken Marsala I like to serve mushrooms sautéed with garlic which I cook in the same pan after the chicken so they absorb the residual flavour of the Marsala.

Making the sautéed mushrooms

Ingredients:

• 7 oz – 200 gr of mushrooms
• 1 garlic clove
• 1 tbsp butter
• salt
• parsley

1. Clean the mushrooms and cut into quarters
2. Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala
3. Add some parsley at the end

Side dishes to go with it

As a side, I made roasted potatoes which I first cooked in the microwave so they roast in just 20 minutes.

Instead of the potatoes, you can serve it with pilaf rice which you can cook in the oven while you make the chicken.

But if you don’t have guests to entertain and you can leisurely cook in the kitchen, a risotto with porcini mushrooms is also a perfect combination.

Tips for making the best Chicken Marsala

• Cut the chicken breast in thin slices so they are evenly cooked and the butter doesn’t burn
• When cooking the chicken, keep at the bottom of the cooked pile the slices that still need more cooking. Move them to the top once they are brownishly leaving at the bottom the slices that are less cooked.
• Deglaze with enough water and let it boil until the sauce becomes creamy
• If you have leftover and you want to reheat the next day, add a little bit of more water to make the sauce juicier
• Whatever vegetables you want to serve with the chicken, stir fry in the same pan to get some of the flavours
• As a substitute to Marsala you can use some Port or white wine.
• If you are cooking for children and you don’t want to use alcohol, you can substitute it with lemon juice.

Recipes you might also like

For more chicken recipes, check out the category: Main Course

Also check the recipes below:

• Low Fat Roast Chicken Dinner
• Easy Bbq Chicken Breast Recipe
• Chicken and Mushroom Pie Recipe
• Italian Chicken with Peppers
• Homemade chicken nuggets recipe
• Baked breaded chicken breast
• Chicken Caesar salad
• Beef Pie With Marsala Sauce

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📋Creamy Chicken Marsala Without Cream

A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect creamy sauce full of flavour. I serve it with mushrooms and baked potatoes.

Prep Time 15 minutes

Cook Time 30 minutes

⏲️Total Time 45 minutes

Servings: 5 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 5 chicken breast
• 1/2 cup flour
• 1/2 cup butter
• 1/2 cup Marsala wine for children you can use lemon juice instead
• 2 tsp salt

Mushrooms

• 7 oz mushrooms
• 1 clove peeled garlic cloves
• 1 tbsp butter
• salt
• fresh parsley

Baked Potatoes

• 10 medium potatoes
• 2 tsp garlic powder
• 3 tbsp olive oil
• salt

Equipment

• Cutting board set
• All-Clad Fry Pan
• Wooden Turner Set
• Mini Measuring Set
• Measuring mugs

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Instructions

Prepare the potatoes

• Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size 
• Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper
• Put them in a hot oven at 390 F – 200 C to crisp 15 minutes before serving

Prepare the Chicken

• Cut the chicken breasts into thin slices 
• Coat them with flour
• In a frying pan melt the butter and lay the first batch of chicken breasts
• Once they are done flip them over
• Pile the cooked slices one on top of the others to make room for the next batch.
• Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed 
• Once all the slices are cooked, turn them around making sure they are all brown and evenly cooked.  
• Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
  
• Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until  it becomes a creamy sauce
• Arrange the chicken on the serving dish and pour over the sauce 

Now the Mushrooms

• Clean the mushrooms and cut into quarters
• Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala 
• Add some parsley at the end
• Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.

Video

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Notes

• Cut the chicken breast in thin slices so they are evenly cooked and the butter doesn’t burn
• When cooking the chicken, keep at the bottom of the cooked pile the slices that still need more cooking. Move them to the top once they are brownishly leaving at the bottom the slices that are less cooked.
• Deglaze with enough water and let it boil until the sauce becomes creamy
• If you have leftover and you want to reheat the next day, add a little bit of more water to make the sauce juicier
• Whatever vegetables you want to serve with the chicken, stir fry in the same pan to get some of the flavours
• As a substitute to Marsala you can use some Port or white wine.
• If you are cooking for children and you don’t want to use alcohol, you can substitute it with lemon juice.

Nutrition

Calories: 859kcal | Carbohydrates: 68g | Protein: 61g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 1422mg | Potassium: 2772mg | Fiber: 11g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 52.3mg | Calcium: 145mg | Iron: 15.6mg

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