Creamy Chicken Marsala

Lightly coated, pan-fried chicken with a rich and vibrant Marsala wine sauce and sliced mushrooms creates a coveted chicken Marsala recipe that is a must make on pasta night.




heavy cream


marsala wine

Dredge thin chicken breasts in seasoned flour. Shake off excess.

Brown the chicken breasts in butter over medium heat.

Sauté mushrooms, bacon and garlic in  pan. Then simmer with the wines for 10 minutes.

Add the cornstarch slurry with heavy cream to the pan during the last minute or two of cooking to thicken the sauce.

Serve over pasta or rice with steamed broccoli or asparagus.

Serve with a side of:

No Knead Rosemary Parmesan Bread

No Knead Foccacia

Artisan Sourdough

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