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.
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.
As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.
I use a Index Chopping Board Set you can find on Amazon (affiliate link)
Here, more of my favourite kitchen tools
Creamy Chicken Marsala Without Cream
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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
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.
Main Course
Italian
- 5
chicken breasts - 1/2
cup
flour - 100
gr
butter - 1/2
cup
Marsala wine
for children you can use lemon juice instead - 2
tsp
salt
- 200
gr
mushrooms - 1
clove
garlic - 30
gr
butter - salt
- parsley
- 10
medium potatoes - 2
tsp
garlic powder - 3
tbsp
olive oil - salt
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 200 C to crisp 15 minutes before serving
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
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.
Calories 593 calories per serving
Fat 16 gr per serving
Carbohydrates 65 gr per serving
Proteins 48 gr per serving
Sugar 3 gr per serving
Sodium 2514 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Can’t believe I have never used Marsala in cooking but this looks a perfect dish to do for friends and family too. It’s great that it can be made in advance too!
Yes, it is very nice. You should try it. It is sweeter than wine.
This sounds like a divine recipe – I love using Marsala in my cooking – will defo put this on my list of must try/cook. Thank you for sharing Laura 😉
Thank you Ramona, I am sure you will love it
Chicken Marsala is such a glorious dish! I love all of the mushrooms and the sweetness of the Marsala! Great recipe, Laura!
Thank you Beth, this is one of Liam’s favourite
Chicken marsala is one of my husband’s favorite dishes, but I NEVER make it for him–I’ve got to give this a try!
Really? You should, it is so easy
That looks so delicious! A great mid-week meal idea. I’ll have to make this for my family soon, thanks for the recipe!
Thank you, my sons finish it in a flash
This looks soooo good! I love how rich it looks and without any cream – so delicious!
Thanks, it is so much lighter
Yum, this looks to die for…wish I had it infront of me right now!
I tell you, it goes in a flash
What a great dinner! I love that there is no need for a cream as I’ve been using it way too much lately 🙂
Thanks, it is so much lighter