Easy Chicken Marsala Without Cream

This easy Chicken Marsala recipe skips the cream but is still packed with rich, comforting flavors. Juicy chicken cutlets are cooked in a delicious Marsala wine sauce with tender mushrooms and shallots. Perfect for a quick, elegant dinner, it pairs wonderfully with pasta, mashed potatoes, or crusty bread.

Ingredients Needed:

• 3 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
• Kosher salt and black pepper
• 3/4 cup all-purpose flour
• 1/4 cup olive oil
• 12 ounces cremini mushrooms, sliced (about 1/4-inch thick)
• 1 large shallot, finely chopped
• 1 1/2 cups dry Marsala wine
• 6 tablespoons unsalted butter, cut into small pieces
• 1/3 cup flat-leaf parsley, chopped (plus extra for garnish)

How To Make This Chicken Marsala:

1. Prepare the Chicken: Cut each chicken breast in half lengthwise to make 6 pieces. Pound each piece between plastic wrap to 1/4-inch thickness, season with salt and pepper, and set aside on a wire rack.
2. Coat the Chicken: Mix flour, 1 1/2 teaspoons salt, and pepper in a shallow bowl. Coat each chicken piece in the flour and shake off the excess.
3. Cook the Chicken: Heat 3 tablespoons olive oil in a large pan over medium-high heat. Cook 3 chicken pieces for 2 minutes per side until golden, then set aside. Add 1 tablespoon oil and cook the remaining chicken.
4. Cook the Mushrooms and Shallots: Add mushrooms and 1/2 teaspoon salt to the same pan. Stir and cook for 3-4 minutes until softened. Add shallots and cook for another 3-4 minutes.
5. Make the Sauce: Remove the pan from heat and add Marsala wine and 1/2 cup water. Bring to a boil, then simmer on medium heat for 6-7 minutes to reduce. Whisk in butter until the sauce thickens, about 1-2 minutes.
6. Finish the Dish: Return the chicken and any juices to the pan. Cook for 2 minutes until the chicken is fully cooked and the sauce thickens.
7. Serve: Place the chicken on a serving dish. Stir the parsley into the sauce and pour it over the chicken. Garnish with extra parsley.

Recipe Tips

• Pound Chicken Evenly: Make sure each piece is the same thickness so it cooks evenly. This helps the chicken stay juicy and tender.
• Shake Off Extra Flour: After coating the chicken in flour, shake off the extra. Too much flour can make the sauce thick and clumpy.
• Don’t Skip Marsala Wine: Marsala wine is the key to the dish’s flavor. Use dry Marsala for the best taste—don’t substitute it with regular wine.
• Cook Mushrooms Until Brown: Let the mushrooms cook until golden and release their liquid. This adds a deep, earthy flavor to the sauce.
• Reduce the Sauce Slowly: Simmer the sauce until it thickens slightly. This step is important to bring out the rich Marsala flavor and make the dish perfect.

How To Store & Reheat Leftovers

Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.

Freezing: Let the Chicken Marsala cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight before reheating.

Reheating: Warm in a skillet over medium heat, adding a splash of water or broth to the sauce to prevent drying.

Nutrition Facts

Serving Size: 1 serving

• Calories: 356
• Total Fat: 27g
• Saturated Fat: 9.7g
• Cholesterol: 68mg
• Sodium: 442mg
• Potassium: 235.5mg
• Total Carbohydrate: 8.1g
• Dietary Fiber: 0.5g
• Sugars: 0.8g
• Protein: 15