Chef’s Nectar, “Italian Delight Chicken Marsala” creamy creamy 😋👍🥰


Chicken marsala is an Italian-American dish made from chicken breast and Marsala wine. It is a variation of traditional Italian scaloppina dishes of which there are many varieties throughout Italy and are famous all over the globe👍❤️

Italian creamy delight one of the favorite delicacy 🥰😋👌

Ingredients for making the Chicken Marsala

  • 1/2 cup all-purpose flour (plain flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 3 large boneless skinless chicken breasts, halved horizontally to make 6 fillets
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter

Making of Marsala Sauce

  • 1 tablespoon unsalted butter as needed
  • 8 ounces (250g) brown or Cremini sliced mushrooms
  • 4-5 cloves minced garlic
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth/stoc
  • 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)
  • 2 tablespoons fresh chopped parsley

Method of making the Chicken Marsala

  • Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  • Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  • In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  • Add the garlic and cook until fragrant for a minute or so.
  • Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  • Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens approx for 5 minutes Garnish with chopped parsley and serve immediately.
  • Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles as per your preferences. 👍👌😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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