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    Home » Ingredients » Poultry

    Chicken Marsala Without Cream Recipe

    Published: May 14, 2020 · Modified: Jan 28, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    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.
    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.
    Chicken Marsala pin
    Chicken Marsala pin
    Chicken Marsala pin
    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.#yourguardianchef #chickenfoodrecipes #marsala

    This easy creamy chicken Marsala does not require heavy cream, as the Marsala with butter makes a perfect luscious sauce full of flavor. Furthermore, this chicken is very delicate in flavor and texture; it is cut into thin slices and coated with flour. These thin-sliced chicken breasts cook faster than whole breasts and remain very tender. I serve it with mushrooms and baked potatoes.

    chicken Marsala without cream served on a dinner plate with mushrooms and potatoes
    Jump to:
    • How it gets its flavor and creaminess?
    • What is Marsala, and how to substitute it
    • Ingredients
    • Step by step Instructions with images
    • How to serve it
    • Making the Marsala mushroom sauce
    • Side dishes to go with it
    • Top tips
    • More Italian chicken recipes
    • 📋Easy Chicken Marsala Without Cream

    This recipe is perfect for dinner parties as you can prepare it ahead of time and warm it before serving.

    You can make beef scaloppine, pork, or veal Marsala using this easy chicken Marsala recipe.

    If you use other meat like beef, veal or pork, you may need a meat tenderizer. The tender chicken breast doesn't need it.

    beef cut into thin slices and tenderized with a meat tenderizer

    How it gets its flavor and creaminess?

    • While the flour toasts in butter, it absorbs the chicken's juices
    • The chicken is flavored with the Marsala wine
    • Once you remove the chicken cutlets, you will have some residual toasted flour left on the bottom of the pan.
    • As you would do for gravy, deglaze the pan with water and let it simmer until it thickens.
    • You will have a nice luscious sauce full of flavor from the toasted butter and the rich marsala wine sauce.

    What is Marsala, and how to substitute it

    Marsala is a sweet fortified wine from Sicily; you can find it in many liquor stores worldwide.

    Ensure you buy the dry Marsala wine, not the creamy sweet Marsala wine, as this one is not used for cooking.

    I usually stock up on a few bottles when I go to Italy.

    This marsala cooking wine is used in many savory and sweet Italian recipes.

    I use it to make this beef stew pot pie or a sweet Italian eggnog VOV.

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

    However, if you cook this chicken for children without alcohol, you can substitute it with fresh lemon juice.

    picture of the dry Marsala wine

    Ingredients

    • 5 deboned chicken breasts cut into slices.
    • ½ cup flour
    • ½ cup butter
    • ½ cup Marsala wine
    • 2 teaspoon salt

    Note: some recipes also add garlic powder, chicken stock, soy sauce, parmesan cheese, or, worst balsamic vinegar. The classic chicken Marsala recipe does not have too many flavors. Simplicity is the most important foundation of authentic Italian cuisine.

    Chicken breast cut into thin slices

    Step by step Instructions with images

    1. Cut the chicken breasts into thin slices
    2. Coat them with flour
    3. In a large skillet pan at medium heat, melt the butter and lay the first batch of chicken breasts
    4. Once they turn golden brown, 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
    Cooking chicken Marsala
    1. Once all the slices are cooked, turn them around, ensuring they are all brown and evenly cooked.
    2. Pour the ½ cup of Marsala and simmer for a few minutes, turning the chicken to make sure the flavor is evenly spread
    3. Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until it becomes a creamy sauce
    4. Arrange the chicken on the serving dish and pour over the sauce
    Making the Marsala sauce

    How to serve it

    This creamy chicken Marsala recipe is perfect for dinner parties.

    You can prepare it earlier, store it in the fridge and heat it up before bringing it to the dinner table.

    Just add some water to soften the sauce while you are reheating it.

    As a side dish, I like to serve savory mushrooms sautéed with garlic which I cook in the same pan after the chicken, so they absorb the residual rich flavor of the Marsala.

    Chicken Marsala served with cremini mushrooms

    Making the Marsala mushroom sauce

    Ingredients:

    • 7 oz - 200 gr of cremini mushrooms
    • 1 garlic clove
    • 1 tablespoon butter
    • salt
    • parsley or fresh thyme
    1. Clean the mushrooms and cut them into quarters
    2. Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavor from the Marsala
    3. Season with salt and add some parsley at the end
    Stir fry the mushrooms with garlic

    Side dishes to go with it

    As a side, I made microwave baked potatoes which I first cooked in the microwave, so they bake crispy in just 20 minutes.

    Instead of the potatoes, you can serve them 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.

    Traditionally Italian would never serve pasta with chicken as the pasta was regarded as a peasant meal, not refined enough for chicken tenderloins.

    Keeping with my tradition, I will not suggest serving pasta as it side dish.

    Creamy Chicken Marsala Without Cream with potatoes

    Top tips

    • Cut the chicken breast into thin slices so they are evenly cooked and the butter doesn't burn
    • Keep the slices that need more cooking when cooking the chicken at the bottom of the cooked pile. Move them to the top once brownish, leaving the less cooked slices at the bottom. Keeping the chicken in the pan will ensure they are properly cooked and reach a safe internal temperature
    • Deglaze with enough water and let it boil until the sauce becomes creamy
    • If you have leftovers and you want to reheat the next day, add a little bit 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 flavors
    • You can use some Port or dry white wine as a substitute for Marsala.
    • If you cook for children and don't want to use alcohol, you can substitute it with lemon juice.
    • Any leftover chicken marsala should be stored in the fridge in an airtight container. It is not safe to leave cooked chicken at room temperature for a long time.
    chicken Marsala served with mushrooms and potatoes on a serving dish

    More Italian chicken recipes

    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

    If you are making this Easy Chicken Marsala without Cream, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    chicken marsala without cream

    📋Easy Chicken Marsala Without Cream

    4.92 from 12 votes
    Laura Tobin
    Servings 5 people
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This easy creamy chicken Marsala does not require heavy cream, as the Marsala with butter makes a perfect luscious sauce full of flavor. Furthermore, this chicken is very delicate in flavor and texture; it is cut into thin slices and coated with flour. These thin-sliced chicken breasts cook faster than whole breasts and remain very tender. I serve it with mushrooms and baked potatoes.
    Prevent your screen from going dark

    Equipment

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

    Ingredients
     

    • 5 chicken breast
    • ½ cup flour
    • ½ cup butter
    • ½ cup Marsala wine for children you can use lemon juice instead
    • 2 teaspoon salt

    Mushrooms

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

    Baked Potatoes

    • 10 medium potatoes
    • 2 teaspoon garlic powder
    • 3 tablespoon olive oil
    • salt

    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 
      10 medium potatoes
    • 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
      2 teaspoon garlic powder, 3 tablespoon olive oil, salt
    • 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 
      5 chicken breast
    • Coat them with flour
      ½ cup flour
    • In a frying pan melt the butter and lay the first batch of chicken breasts
      ½ cup butter
    • Once they are done on one side 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, add the salt and turn them around making sure they are all brown and evenly cooked.  
      2 teaspoon salt
    • Pour the ½ cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
      ½ cup Marsala wine
    • 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
      7 oz mushrooms
      Clean the mushrooms
    • 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 
      1 clove peeled garlic cloves, 1 tablespoon butter, salt
    • Add some parsley at the end
      fresh parsley
    • Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.

    Video

    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: 859kcalCarbohydrates: 68gProtein: 61gFat: 35gSaturated Fat: 15gCholesterol: 199mgSodium: 1422mgPotassium: 2772mgFiber: 11gSugar: 2gVitamin A: 705IUVitamin C: 52.3mgCalcium: 145mgIron: 15.6mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Poultry

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      Savory Chicken Crepes Using Leftovers
    • Italian Chicken with Peppers
      Chicken And Peppers Recipe Italian
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      Homemade Foie Gras Terrine
    • Double Crust Chicken Pot Pie With Mushrooms

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    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      February 16, 2018 at 2:47 pm

      5 stars
      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!

      Reply
      • Laura

        February 16, 2018 at 2:51 pm

        Yes, it is very nice. You should try it. It is sweeter than wine.

        Reply
    2. Ramona

      February 16, 2018 at 3:52 pm

      5 stars
      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 😉

      Reply
      • Laura

        February 17, 2018 at 5:49 am

        Thank you Ramona, I am sure you will love it

        Reply
    3. Beth

      February 16, 2018 at 9:55 pm

      5 stars
      Chicken Marsala is such a glorious dish! I love all of the mushrooms and the sweetness of the Marsala! Great recipe, Laura!

      Reply
      • Laura

        February 17, 2018 at 5:49 am

        Thank you Beth, this is one of Liam's favourite

        Reply
    4. Elizabeth

      February 17, 2018 at 5:33 am

      5 stars
      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!

      Reply
      • Laura

        February 17, 2018 at 5:48 am

        Really? You should, it is so easy

        Reply
    5. Elizabeth

      February 17, 2018 at 9:38 am

      5 stars
      That looks so delicious! A great mid-week meal idea. I'll have to make this for my family soon, thanks for the recipe!

      Reply
      • Laura

        February 18, 2018 at 5:00 am

        Thank you, my sons finish it in a flash

        Reply
    6. Natalie

      February 17, 2018 at 11:06 am

      5 stars
      This looks soooo good! I love how rich it looks and without any cream - so delicious!

      Reply
      • Laura

        February 18, 2018 at 4:59 am

        Thanks, it is so much lighter

        Reply
    7. Emily

      February 17, 2018 at 3:26 pm

      5 stars
      Yum, this looks to die for...wish I had it infront of me right now!

      Reply
      • Laura

        February 18, 2018 at 4:55 am

        I tell you, it goes in a flash

        Reply
    8. Julia

      February 17, 2018 at 3:54 pm

      5 stars
      What a great dinner! I love that there is no need for a cream as I've been using it way too much lately 🙂

      Reply
      • Laura

        February 18, 2018 at 4:54 am

        Thanks, it is so much lighter

        Reply
    9. Helen Porter

      May 17, 2020 at 5:54 pm

      5 stars
      I amazingly have all the ingredients in my lockdown fridge and I will make this tonight! Looks delicious!

      Reply
      • Laura

        May 17, 2020 at 5:56 pm

        Wow, what a coincidence! Let me know how it goes

        Reply
    4.92 from 12 votes (3 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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