Creamy Chicken Marsala

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  • Cook time icon 15 minutes Prep | 30 minutes Cooking
  • Servings icon 4 Servings
Chicken Marsala on a platter


  • 2 boneless, skinless chicken breasts, cut in half horizontally
  • Salt and pepper
  • 2 Tbsp. olive oil, divided
  • 8 oz. sliced mushrooms
  • ½ cup Marsala wine
  • ⅔ cup chicken broth
  • ½ tsp. ground mustard
  • ½ tsp. granulated garlic
  • ½ cup Duke’s Light Mayonnaise with Olive Oil
  • Fresh parsley, chopped, for garnish


1. Season chicken with salt and pepper to taste.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on both sides, and cooked through.

3. Remove chicken from pan and put on a plate. Cover with foil and set aside.

4. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the mushrooms over medium heat for 5 minutes.

5. Add the Marsala wine, simmer for 1-2 minutes.

6. Add the chicken broth, mustard and garlic. Stir to combine, and continue simmering for 5 minutes.

7. Remove pan from heat and whisk in mayonnaise until well incorporated. This may take 1-2 minutes of continuous stirring.

8. Place chicken back in the pan, stir and coat the chicken with sauce. Cover pan and let sit for 5 minutes. Garnish with parsley.

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