📋Easy Chicken Marsala Without Cream

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.

Course Main Course

Cuisine Italian

Keyword chicken Marsala, chicken mushroom Marsala, Italian chicken

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 859kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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
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