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Creamy Chicken Marsala Without Cream with potatoes

📋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.
Course Main Course
Cuisine Italian
Keyword chicken Marsala, chicken mushroom Marsala, Italian chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Calories 859kcal



Baked Potatoes


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 tsp garlic powder, 3 tbsp 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
    1/2 cup flour
  • In a frying pan melt the butter and lay the first batch of chicken breasts
    1/2 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 tsp salt
  • Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
    1/2 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 tbsp 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.



  • 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.


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