Creamy Chicken Marsala

Prep 45 min
Total 45 min
Servings 4

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This creamy version of the Italian classic is fancy enough for company, yet easy enough to make for a weeknight family dinner. How’s that for impressive?

Ingredients

4 boneless skinless chicken breasts (1 1/4 lb/625 g)
3/4 teaspoon (3 mL) salt
1/2 teaspoon (2 mL) pepper
1/2 cup (125 mL) Gold Medal™ all-purpose flour
4 tablespoons (60 mL) butter
8 oz sliced mushrooms (about 3 cups/750 mL)
1 shallot, finely chopped
2 teaspoons (10 mL) finely chopped fresh sage leaves
1/2 cup (125 mL) dry Marsala wine
3/4 cup (175 mL) chicken stock
2/3 cup (150 mL) heavy whipping cream
1 teaspoon (5 mL) fresh lemon juice

Steps

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1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place flour in shallow dish; coat both sides of chicken with flour.
2

In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 3 minutes on each side or until golden brown. Transfer chicken to plate; cover to keep warm.
3

In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter about 5 minutes, stirring occasionally, until lightly browned. Add shallot and sage; cook and stir about 3 minutes or until shallot is softened. Pour Marsala wine into skillet; heat to boiling, scraping up brown bits from bottom of skillet. Stir in chicken stock, whipping cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
4

Place chicken back in skillet 2 to 3 minutes or until cooked through (at least 165°F). Remove from heat; stir in lemon juice. Serve with pasta, rice or mashed potatoes, if desired.

Sprinkling a little water on the plastic wrap before pounding out the chicken will lessen the friction between the plastic and poultry, which helps to keep the chicken from tearing in the process.
White button mushrooms work well in this recipe, but for a change of pace, try a wild mushroom variety like cremini or shiitake.