Creamy Chicken Marsala with Mushrooms
Indulge in a savory and creamy take on the classic Chicken Marsala, inspired by the flavors of Olive Garden. This dish features tender, pan-seared chicken breasts coated in a rich marsala wine sauce, adorned with fresh mushrooms, and finished with a creamy touch. Perfectly paired with pasta that absorbs the exquisite sauce, this recipe transforms everyday ingredients into an elegant dinner that will impress family and friends alike. Serve it over your choice of pasta for a truly satisfying meal.
4
Servings
450
Calories
10
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
32 ounces (Pounded to 1/4 inch thickness)
Wondra Flour
1/4 cup (For dredging)
Salt
1/2 teaspoon (To taste)
Black Pepper
to taste (Freshly ground)
Dried Oregano
1/2 teaspoon (For seasoning)
Olive Oil
4 tablespoons (For sautéing)
Butter
4 tablespoons (Use unsalted for best flavor)
Fresh Mushrooms
1 cup (Sliced)
Marsala Wine
1/2 cup (For deglazing)
Pasta
to taste (Cooked, for serving)
Instructions
1
Begin by pounding the chicken breasts between sheets of plastic wrap until they are about 1/4 inch thick for even cooking.
2
In a shallow dish, mix together the Wondra flour, salt, black pepper, and dried oregano until well combined.
3
Dredge each chicken breast in the flour mixture, shaking off any excess.
4
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
5
Add the chicken breasts to the pan in a single layer, cooking for about 2-3 minutes on one side until they are lightly browned.
6
Flip the chicken breasts and add the sliced mushrooms to the pan, stirring slightly to combine. Cook for another 2-3 minutes.
7
Pour in the marsala wine, scraping up any browned bits from the bottom of the pan. Cover and let simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8
For an extra creamy touch, add a splash of heavy cream to the sauce in the last minute of cooking, stirring to combine.
9
Toss the cooked pasta into the sauce for the last minute of cooking to let it absorb the flavors.
10
Transfer the chicken and pasta to a serving plate, spooning over the rich sauce and mushrooms. Serve hot.
Nutrition Information
22.5g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Marsala with Mushrooms?
It is a savory and creamy dish featuring tender, pan-seared chicken breasts coated in a rich marsala wine sauce with fresh mushrooms and a touch of heavy cream.
How many calories are in a serving of this Chicken Marsala?
There are approximately 450 calories per serving.
What are the main ingredients for the chicken coating?
The coating consists of Wondra flour, salt, black pepper, and dried oregano.
How much chicken is required for this recipe?
The recipe calls for 32 ounces of boneless skinless chicken breasts.
How thick should the chicken breasts be prepared?
The chicken should be pounded between sheets of plastic wrap until they are about 1/4 inch thick.
What type of flour is recommended for dredging?
Wondra flour is specifically recommended for dredging the chicken.
How much butter and olive oil are used for sautéing?
The recipe uses 4 tablespoons of olive oil and 4 tablespoons of butter.
Should I use salted or unsalted butter?
Unsalted butter is recommended to achieve the best flavor profile.
How many fresh mushrooms are needed?
You will need 1 cup of fresh sliced mushrooms.
What type of wine is used in the sauce?
Marsala wine is used for deglazing the pan and creating the sauce base.
How long should the chicken simmer in the Marsala wine?
The chicken should simmer covered for about 10 minutes or until cooked through.
How do I make the sauce extra creamy?
Add a splash of heavy cream to the sauce in the last minute of cooking and stir to combine.
What is the best way to serve this dish?
It is best served over your choice of pasta, which can be tossed directly into the sauce to absorb the flavors.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the fat content per serving?
The fat content is 22.5g per serving.
How much protein is in one serving?
Each serving provides 30g of protein.
How many grams of carbohydrates are in this meal?
There are 30g of carbohydrates per serving.
Is this recipe inspired by any specific restaurant?
Yes, this recipe is inspired by the flavors of Olive Garden.
What category does this recipe fall into?
It is categorized under Poultry.
What are the suggested tags for this recipe?
Common tags include chicken, marsala, poultry, italian, pasta, and mushrooms.
How long do I brown the chicken on each side?
Brown the chicken for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes with the mushrooms.
What is the purpose of deglazing the pan?
Deglazing with Marsala wine allows you to scrape up the browned bits from the bottom of the pan for extra flavor.
How much dried oregano is used?
The recipe uses 1/2 teaspoon of dried oregano.
Can I use any type of pasta?
Yes, you can use any pasta to taste; it is recommended to cook it before adding it to the sauce.
How much Marsala wine is needed?
You will need 1/2 cup of Marsala wine.
Does this recipe include dietary fiber information?
No, the fiber content for this specific recipe is not provided.
What is the total number of ingredients?
The recipe consists of 10 primary ingredients.
What should the pan heat level be?
The olive oil and butter should be heated over medium heat.
Should the chicken be cooked in a single layer?
Yes, adding the chicken to the pan in a single layer ensures even browning.
Is salt and pepper added to the flour or the chicken?
The salt and black pepper are mixed into the Wondra flour before dredging the chicken.