Monday, February 26, 2018

Creamy Chicken Marsala

This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky marsala sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.

Easy Chicken Marsala Recipe

I can’t help but think of my mom every time I make chicken marsala. At the Italian restaurant where I worked while in college, either chicken or veal marsala was her go-to order.

The great thing about Chicken Marsala is how incredibly easy it is to make; truly remarkable since it is SO delicious. Chicken is lightly pan fried and topped with buttery sautéed mushrooms, and topped with a simple marsala sauce that is nothing more than reduced marsala wine and a few pats of butter for creaminess.

Chicken on a fork

I decided to take the classic and remix it by making a creamy sauce that would coat the chicken and a nice helping of fettuccine noodles. It only adds one extra ingredient, but creates a dish that feels entirely new!

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Helpful Tips to Make Creamy Chicken Marsala:

  • Don’t overcrowd your mushrooms in the pan. Feel free to do this in two batches if your skillet isn’t big enough. When they are crowded, they don’t brown. Thanks, Julia Child. 
  • Sprinkling mushrooms with a small amount of salt is another good way to help them brown, not to mention seasoning them. The salt draws out moisture, similar to how you should be prepping eggplant and zucchini.
  • Time it (if possible) so your cooked pasta doesn’t sit idle in a colander. It will get stick and dry and be a mess.
Pasta wrapped around a fork with chicken with marsala sauce and mushrooms

What You Will Need to Make Creamy Chicken Marsala:


With love from our simple kitchen to yours. 

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Plate of pasta topped with chicken marsala

Yield: 4

Creamy Chicken Marsala

This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.
prep time: 10 MINScook time: 20 MINStotal time: 30 mins


  • 1 pound fettuccine pasta
  • 2 chicken cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 3/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz sliced baby bella mushrooms (aka crimiis)
  • 3/4 cup marsala wine
  • 2 cups heavy cream


  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, drain and set aside.
  2. While preparing the pasta, start the chicken. Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Spread the flour on a dinner plate and evenly coat the chicken.
  3. Place a large skillet over medium-high heat. After adding the olive oil to the pan, sauté the chicken until browned on both sides, about 3 minutes per side. Remove from pan and tent with foil.
  4. Add the butter to the pan. Stir in the mushrooms and sprinkle lightly with salt (this will draw out moisture). Sauté until golden brown.
  5. Deglaze the pan with the marsala wine. Simmer until reduced by half, then pour in the cream. Bring back up to a simmer until thickened.
  6. Return the chicken cutlets to the pan and spoon sauce over top. Simmer for 2-3 minutes until they have finished cooking through.
  7. Serve chicken and mushrooms over cooked fettuccine, with sauce ladled over top.
Created using The Recipes Generator

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  1. Two chicken cutlets serves 4?

  2. Recipe looks great but I think there may be a typo. It says it serves four but it calls for using only 2 chicken cutlets. Do you mean 2 lbs?

  3. I made this for a dinner party (doubled the recipe) and WOW! What a Hit! Thank you TSRI! My kitchen isn't just for breakfast anymore!

  4. It says add 2 cups of heavy cream along with 2 chicken cutlets won't this be too watery and creamy?


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