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Chicken Marsala

A classic Italian-inspired dish featuring tender chicken breasts cooked with mushrooms in a rich Marsala wine sauce, perfect over rice or potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.33 cup all-purpose flour
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 pounds boneless skinless chicken breasts about 1/2 pound each
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced, such as baby portabella or cremini
  • 3 cloves garlic finely minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 1.25 cups dry Marsala wine choose a dry variety
  • 1 cup reduced sodium chicken broth
  • 2 tablespoons cornstarch whisked with 2 tablespoons water
  • 0.33 cup heavy cream do not substitute with other dairy
  • 1 tablespoon fresh parsley chopped, optional for garnish

Method
 

Preparation Steps
  1. In a shallow bowl, combine flour, paprika, salt, and pepper. Toss chicken breasts in the mixture to coat evenly.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Transfer to slow cooker.
  3. Add sliced mushrooms and minced garlic to the skillet. Cook for 2-3 minutes until mushrooms soften. Transfer to slow cooker.
  4. Pour Marsala wine and chicken broth over the ingredients in the slow cooker. Sprinkle thyme and oregano on top.
  5. Cover and cook on LOW for 6 hours or on HIGH for 4 hours until chicken is cooked through.
  6. Remove chicken from the slow cooker. Whisk cornstarch with water to make a slurry, then stir into the slow cooker to thicken the sauce.
  7. Stir in heavy cream and return chicken to the slow cooker. Turn to HIGH and cook for an additional 30 minutes or until sauce thickens.
  8. Garnish with chopped parsley and serve hot over rice or mashed potatoes.

Notes

This dish pairs beautifully with a side of mashed potatoes or rice.