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Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavor thanks to the Marsala wine, mushrooms and cream!
This easy Chicken Marsala recipe is Keto-friendly too – a great low-carb meal when served over cauliflower mash.
You will also love my Creamy Chicken Casserole and Creamy Tarragon Chicken
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Published 2016, Updated 2021
I never had any crazy cravings while pregnant with either of my children. I waited anxiously for the pickle/ anchovy/ ice cream combos to drag me out of bed in the middle of the night but they never arrived.
All I craved was comfort food – preferably something simple, creamy and savoury. And it doesn’t get any simpler – or more delicious – than Marsala Chicken.
Skinless chicken breasts can be a bit bland, but not when cooked with wine, mushrooms, stock and a little cream.
The secret is pounding them as flat as possible first and then coating them with a little seasoned flour or oat fiber for a Keto-friendly option.
The second secret is… there isn’t one! It really is a very simple and quick recipe – serve with roasted baby potatoes, mashed potatoes, of cauliflower mash for a delicious family meal.
What’s Marsala then?
Marsalais a fortifiedwinefrom Sicily with a deliciously rich flavor. It is added to Chicken Marsala to enrich the sauce – just make sure to use a dryMarsalain this recipe and save sweet Marsala for dessert dishes!
If you don’t have any Marsala you can replace it with dry sherry (best option) or perhaps vermouth. Make sure to simmer the wine until it is reduced by about half and loses its “wine” aroma. That way the alcohol cooks off and only deliciousness remains!
HOW TO MAKE THE BEST CHICKEN MARSALA
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Use a sharp knife to slice the side of the chicken breasts, withoutcutting all the way through. Open the chicken up like a book (this iscalled butterflying).
STEP 2 Place the chicken breasts between two large pieces of parchmentpaper and pound as flat as possible with a rolling pin or a bottle.Peel the paper off and season well with salt and pepper on bothsides.
STEP 3 Put the flour (I used oat fiber for a keto version) on a shallow plate and dip the chicken breasts into theflour to lightly coat and set aside. Shake any excess flour off.
STEP 4 Heat two tablespoons and one tablespoon of butter in a largefrying pan over medium-high heat. Fry the chicken for 2-3 minuteson each side until golden (you may need to do this in batches).Transfer to a plate and set aside.
STEP 5 Wipe the frying pan with some kitchen towel. Heat the remainingbutter and oil and sauté the shallots and garlic over low heat for fiveminutes, stirring so that they don’t stick. Add the mushrooms andcool for 2-3 minutes.
STEP 6 Add the wine and turn heat to high. Cook for 10 minutes, stirring, or until theliquid is reduced by about half.
STEP 7 Reduce the heat and stir in the chicken stock and bring to a simmer.Add the chicken breasts (you may need to slice in half to fit in the pan) and cook for 10 minutes.
STEP 8 Stir in the cream and simmer for a couple minutes over low heat. I have added quite a lot of cream here, you can reduce the amount if preferred.
STEP 9 Check the seasoning. Serve sprinkled with parsley over mashedpotatoes or mashed cauliflower for a low-carb option. Comfort food heaven!
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Chicken with Marsala and mushrooms
Lucy Parissi | Supergolden Bakes
Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavour thanks to the Marsala wine, mushrooms and cream!
4.62 from 18 votes
Print Rate
Course: Main
Cuisine: American, Italian
Keyword: Best Chicken Marsala, Chicken Marsala Recipe, Creamy Chicken Marsala, Keto Chicken Marsala
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings
Calories: 533kcal
Ingredients
- 4 skinless chicken breasts
- 5 tbsp oat fiber for a keto version or plain flour
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 2 large banana shallots very finely diced
- 1 large garlic clove minced
- 200 g (2 cups) chestnut mushrooms sliced
- 120 ml (½ cup) dry Marsala wine or dry Sherry
- 250 ml (1 cup) chicken stock stock cube is fine
- 120 ml (½ cup) cream double / heavy
- 2 tbsp flat-leaf parsley finely chopped, to serve
- salt and freshly ground pepper to taste
Instructions
Use a sharp knife to slice the side of the chicken breasts, without cutting all the way through. Open the chicken up like a book (this is called butterflying).
Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.
Put the flour on a shallow plate and dip the chicken breasts into the flour to lightly coat and set aside. Shake any excess flour off.
Heat two tablespoons and one tablespoon of butter in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.
Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don't stick. Add the mushrooms and cool for 2-3 minutes.
Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.
Reduce the heat and stir in the chicken stock and bring to a simmer. Add the chicken breasts and cook for 10 minutes.
Stir in the cream and simmer for a few minutes over low heat.
Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low carb option.
Video
Nutritional Info
Calories: 533kcal | Carbohydrates: 15g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 246mg | Potassium: 811mg | Fiber: 2g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg
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