Chicken Mushroom Marsala
This Chicken Mushroom Marsala recipe is about to join your rotation of weeknight chicken recipes.
If you’ve never tried this dish before, picture this: tender juicy chicken swimming in a rich sauce of cream, Marsala wine and sauteed mushrooms.
– chicken breasts
– heavy whipping cream
– dry Marsala wine
– small onion
– olive oil
Filet your chicken breasts. Wrap each piece in plastic wrap and pound with a meat tenderizer.
On a plate, season flour with salt and pepper and stir to combine. Heat a deep skillet with olive oil over medium-high heat.
Dredge each side of chicken breast with flour. Cook chicken until golden brown on each side. Ensure the internal temperature is 165 °F.
Using the same skillet you pan-fried your chicken in, cook the mushrooms and onion until they are browned and tender.
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