Creamy Chicken Marsala for a Comforting Italian Feast

—

## **Instructions**

### **1. Prepare the Chicken**
1. Slice the chicken breasts horizontally into thinner cutlets. Season both sides with **salt, pepper, garlic powder, and onion powder**.
2. Dredge the chicken lightly in **flour**, shaking off excess.

### **2. Sear the Chicken**
1. Heat **olive oil and butter** in a large skillet over medium-high heat.
2. Add the chicken and cook for **4-5 minutes per side**, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.

### **3. Sauté the Mushrooms and Garlic**
1. In the same skillet, add a little more butter if needed. Sauté the **mushrooms** for **3-4 minutes** until they soften.
2. Stir in the **garlic**, cooking for another minute until fragrant.

### **4. Make the Marsala Sauce**
1. Pour in the **Marsala wine**, scraping up any browned bits from the pan. Let it simmer for **2-3 minutes** to cook off some of the alcohol.
2. Add **chicken broth, heavy cream, Dijon mustard, thyme, and red pepper flakes**. Stir well and let simmer for **5 minutes** until the sauce thickens slightly.
3. If using, stir in the **Parmesan cheese** for extra richness.

### **5. Return the Chicken to the Pan**
1. Add the seared chicken back into the sauce, spooning the creamy Marsala sauce over it.
2. Simmer for **2-3 more minutes** to allow the flavors to meld.

### **6. Garnish and Serve**
1. Sprinkle with **fresh parsley** for a pop of color and freshness.
2. Serve immediately over pasta, mashed potatoes, or roasted vegetables.

—

## **Best Side Dishes for Chicken Marsala**
– **Garlic Butter Pasta** – The sauce pairs beautifully with linguine or fettuccine.
– **Creamy Mashed Potatoes** – Perfect for soaking up the rich Marsala sauce.
– **Roasted Asparagus or Green Beans** – A fresh contrast to the creamy dish.
– **Crispy Garlic Bread** – To mop up every last drop of sauce!

—

## **Tips for the Best Chicken Marsala**
✔ **Use Dry Marsala Wine** – Dry Marsala gives a more balanced, deep flavor, while sweet Marsala adds a touch of sweetness.
✔ **Don’t Overcook the Chicken** – Since chicken breasts cook quickly, remove them as soon as they’re done to keep them tender.
✔ **For a Thicker Sauce** – Add 1 teaspoon of cornstarch mixed with a little water if you prefer a thicker consistency.
✔ **Make it Lighter** – Swap **half-and-half** for heavy cream to cut down on richness without losing creaminess.

—

## **Frequently Asked Questions**

### **Can I Make Chicken Marsala Ahead of Time?**
Yes! You can prepare the chicken and sauce separately, then reheat and combine before serving. Store leftovers in an airtight container in the refrigerator for up to **3 days**.

### **Can I Use a Different Wine?**
Marsala wine is the traditional choice, but you can substitute **Madeira wine, dry sherry, or even a dry white wine** in a pinch.

### **Can I Make It Without Mushrooms?**
Absolutely! If you’re not a fan of mushrooms, try substituting them with **spinach, sun-dried tomatoes, or caramelized onions** for a twist.

—

## **Final Thoughts**
Creamy Chicken Marsala is a dish that never fails to impress. With its velvety sauce, juicy chicken, and deep, savory flavors, it’s a meal that feels both comforting and gourmet at the same time. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your home.

Try it out today and enjoy a true **Italian-American classic**! 🍽✨