Servings: 6

2 pounds chicken breast, about 4 medium sized chicken breasts 2 pounds chicken breast, about 4 medium sized chicken breasts
Kosher salt and fresh black pepper to taste Kosher salt and fresh black pepper to taste
2 teaspoons garlic powder 2 teaspoons garlic powder
1/2 cup flour, plus 1 tablespoon, divided ½ cup flour, plus 1 tablespoon, divided
2 tablespoons olive oil 2 tablespoons olive oil
2 tablespoons butter 2 tablespoons butter
10 ounces button mushrooms, cleaned and sliced 10 ounces button mushrooms, cleaned and sliced
1/2 cup diced onion ½ cup diced onion
1 teaspoon chopped garlic 1 teaspoon chopped garlic
1 teaspoon finely chopped rosemary 1 teaspoon finely chopped rosemary
1/2 cup marsala wine ½ cup marsala wine
1 1/2 cups chicken broth 1 ½ cups chicken broth
1/4 cup heavy cream ¼ cup heavy cream
Chopped parsley for garnish Chopped parsley for garnish

Start by seasoning both sides of the chicken breasts generously with salt, pepper and garlic powder.
Add the ½ cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.
Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4 to 5 minutes on each side until nicely browned, then remove to a plate and cover with foil.
Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7 to 8 minutes until nicely browned.
Add the onions, garlic and rosemary to the mushrooms, cooking for 3 to 4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.
Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a simmer while whisking to prevent lumps from the flour. Pour in the chicken broth and cream then whisk to combine.
Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer, cover and cook for 10 minutes.
Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.

The sauce will continue to thicken as it cools. If you’re chicken breasts are very large and thick, you may want to slice them in half lengthwise to create a thinner chicken breast.  The sauce will continue to thicken as it cools. If you’re chicken breasts are very large and thick, you may want to slice them in half lengthwise to create a thinner chicken breast.
Restaurant Quality: There’s really no comparison to this recipe, we’ve never had it any better at any restaurant. See the post below for a few tips that we have to make this chicken taste the best!  Restaurant Quality: There’s really no comparison to this recipe, we’ve never had it any better at any restaurant. See the post below for a few tips that we have to make this chicken taste the best!
Ready In 30: From start to finish this meal shouldn’t take more than 30 minutes to get on the table. Perfect for weeknight meals or a comforting Sunday dinner.  Ready In 30: From start to finish this meal shouldn’t take more than 30 minutes to get on the table. Perfect for weeknight meals or a comforting Sunday dinner.
Make Ahead Recipe: This chicken only gets tastier as is sits in the refrigerator so it’s the perfect make ahead recipe. Just warm it up in the microwave and it’s ready to go.  Make Ahead Recipe: This chicken only gets tastier as is sits in the refrigerator so it’s the perfect make ahead recipe. Just warm it up in the microwave and it’s ready to go.
WHAT IS MARSALA WINE?  WHAT IS MARSALA WINE?
Marsala wine is a fortified wine that can be dry or sweet. It’s produced in a region of Italy surrounding the Italian city of Marsala, in Sicily.  Marsala wine is a fortified wine that can be dry or sweet. It’s produced in a region of Italy surrounding the Italian city of Marsala, in Sicily.
Dry marsala is typically used in savory dishes like this creamy chicken marsala recipe, and sweet marsala can be used in dessert recipes like a zabaione.  Dry marsala is typically used in savory dishes like this creamy chicken marsala recipe, and sweet marsala can be used in dessert recipes like a zabaione.
TIPS FOR MAKING THE BEST CHICKEN MARSALA  TIPS FOR MAKING THE BEST CHICKEN MARSALA
We have a few tips for making this chicken marsala recipe taste like it came form your favorite Italian restaurant. We’re looking for super tender chicken that’s swimming in a plate licking sauce and all ready in 30 minutes or less.  We have a few tips for making this chicken marsala recipe taste like it came form your favorite Italian restaurant. We’re looking for super tender chicken that’s swimming in a plate licking sauce and all ready in 30 minutes or less.
Check The Size Of The Chicken Breast: First you need to check out the size of your chicken breast. If the chicken breasts that you’re using are really thick, slice them in half lengthwise so you end up with a thinner chicken breast like you see below.  Check The Size Of The Chicken Breast: First you need to check out the size of your chicken breast. If the chicken breasts that you’re using are really thick, slice them in half lengthwise so you end up with a thinner chicken breast like you see below.
Brown The Mushrooms Properly: The next crucial step is browning the mushrooms really well. Making sure the mushrooms get browned nicely adds so much flavor to this chicken marsala recipe, you don’t want to skip it. 8-10 minutes or so is all you’ll need to get them good and browned.  Brown The Mushrooms Properly: The next crucial step is browning the mushrooms really well. Making sure the mushrooms get browned nicely adds so much flavor to this chicken marsala recipe, you don’t want to skip it. 8 to 10 minutes or so is all you’ll need to get them good and browned.
Use REAL Marsala Wine: You need to buy yourself real Marsala wine, not the cooking wine form the grocery store. Lots of recipes will tell say to use dry Marsala, not sweet Marsala, but honestly I use whatever I have.  Use REAL Marsala Wine: You need to buy yourself real Marsala wine, not the cooking wine form the grocery store. Lots of recipes will tell say to use dry Marsala, not sweet Marsala, but honestly I use whatever I have.
A Touch Of Cream: We round out our sauce with a touch of heavy cream at the end. Just about 1/4 cup is all you need to thicken the sauce and give it a smooth, delicious flavor.  A Touch Of Cream: We round out our sauce with a touch of heavy cream at the end. Just about ¼ cup is all you need to thicken the sauce and give it a smooth, delicious flavor.
IS THIS A MAKE AHEAD RECIPE?  IS THIS A MAKE AHEAD RECIPE?
Absolutely. Sometimes I think it tastes even better! I like to make this chicken recipe and let it cool down right in the skillet, then get it in the fridge.  Absolutely. Sometimes I think it tastes even better! I like to make this chicken recipe and let it cool down right in the skillet, then get it in the fridge.
That way I can put the skillet right back on the stove top when it’s time for dinner. If you’re marsala sauce gets too thick on you when you’re reheating you can add another splash of chicken broth or cream. (Or Both)  That way I can put the skillet right back on the stove top when it’s time for dinner. If you’re marsala sauce gets too thick on you when you’re reheating you can add another splash of chicken broth or cream. (Or Both)
Alternately, you can transfer the chicken to a baking dish, cover and reheat in the oven. 350 degrees would work well for reheating this chicken dinner, about 20 or 25 minutes should warm it through. And of course, the microwave works well, too.  Alternately, you can transfer the chicken to a baking dish, cover and reheat in the oven. 350 degrees would work well for reheating this chicken dinner, about 20 or 25 minutes should warm it through. And of course, the microwave works well, too.