Print

Chicken Marsala Recipe Without Cream

Chicken Marsala Without Cream

Chicken Marsala without Cream

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 cup all-purpose flour, for dredging
  • 4 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3/4 cup Marsala wine
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts with salt and black pepper.
  2. Dredge each chicken breast in flour, shaking off excess.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Add chicken breasts and cook until browned on both sides and cooked through. Remove and set aside.
  5. In the same skillet, add more oil if needed and sauté mushrooms until tender.
  6. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.
  7. Add chicken broth and simmer until the sauce is reduced by half.
  8. Stir in butter until melted and well combined.
  9. Return the chicken to the skillet, coating it with the sauce.
  10. Garnish with chopped parsley before serving.

Notes

For a richer flavor, you can substitute chicken stock with homemade chicken broth. Adjust the salt content accordingly.

Nutrition

Keywords: Chicken Marsala Without Cream