For a richer flavor, use bone-in, skin-on chicken thighs instead of tenders. Increase cooking time accordingly. If you don't have Marsala wine, you can substitute with a dry sherry or Madeira wine. Adjust the amount of Dijon mustard to your liking. For a spicier kick, add a pinch of red pepper flakes to the sauce. To thicken the sauce further, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the sauce and simmer until thickened.
Chicken with a Creamy Marsala Sauce
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS110
Tender chicken cutlets bathed in a luscious, creamy Marsala sauce, perfect for an elegant weeknight dinner or a comforting weekend meal. Serve over rice, pasta, or mashed potatoes for a truly unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol304 mg
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Fiber0 g
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Protein79 g
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Saturated Fat21 g
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Sodium260 mg
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Sugar3 g
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Fat46 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken tenders in the seasoned flour, ensuring they are fully coated. Shake off any excess. (Prep time: 5 minutes)
02
Step
7 mins
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the pan is shimmering. (2 minutes)
03
Step
0 mins
Add the chicken tenders to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. (8 minutes)
04
Step
2 mins
Pour the Marsala wine into the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1-2 minutes. (3 minutes)
05
Step
10 mins
Add the chicken stock to the skillet and bring to a simmer. (2 minutes)
06
StepIn a small bowl, whisk together the heavy cream and Dijon mustard. Pour the mixture into the skillet and stir to combine. (1 minute)
07
StepReturn the chicken to the skillet and nestle it into the sauce. Reduce the heat to low and simmer for another 5-7 minutes, or until the sauce has thickened slightly and the chicken is heated through. (7 minutes)
08
StepServe immediately over your choice of rice, pasta, or mashed potatoes. Garnish with fresh parsley, if desired.
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Joseph Crona
May 15, 2025My family loved this! Even my kids, who are usually picky, devoured it.
Sigurd Ohara
Mar 29, 2025I didn't have Marsala wine, so I used dry sherry, and it still turned out delicious.
Viola Windler
Jan 15, 2025I added mushrooms, as suggested, and it was fantastic! Definitely a new favorite.
Declan Graham
Sep 17, 2024I used chicken thighs and it was so flavorful and moist. Will definitely make again.
Mireya Kertzmann
Jul 17, 2024This was so easy to make on a busy weeknight! The sauce was incredible.
Jovani Kozey
Jul 6, 2024The sauce was a little thin for my taste, so I added a cornstarch slurry, and it thickened up perfectly.