Name: Creamy Chicken Marsala
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter, divided; 4 boneless, skinless chicken breasts; Kosher salt and freshly ground black pepper, to taste; 8 ounces crimini or white button mushrooms, cleaned and sliced; 2 cloves garlic, minced; 3/4 cup Marsala wine; 1 cup heavy cream; 1 tablespoon fresh thyme leaves, plus more for garnish

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Prep Time 10
Cook Time 22
Total Time 32 minutes
Yield 4 1x

Entrees

Author Mushroom Council

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Ingredients

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2 tablespoons olive oil
2 tablespoons butter, divided
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 ounces crimini or white button mushrooms, cleaned and sliced
2 cloves garlic, minced
3/4 cup Marsala wine
1 cup heavy cream
1 tablespoon fresh thyme leaves, plus more for garnish

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Instructions

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides and cook until golden-brown and internal temperature reaches 165°F, about 6 to 7 minutes per side. Remove chicken from skillet. Set aside and keep warm.
Heat remaining butter in same skillet. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
Pour in wine and simmer, scraping bottom of pan to release any browned bits. Reduce heat to medium-low and add cream. Simmer gently until slightly thickened, about 5 minutes. Add thyme and season with salt and pepper, to taste.
Return chicken to skillet and top with mushroom Marsala sauce. Allow chicken to fully reheat in sauce, about 3 to 4 minutes. Garnish with additional thyme and serve.