Creamy (with a kick) Chick Marsala

My son’s friend posted the basis for this recipe on Facebook. For most of my chicken dishes, I like to use the thighs because of the flavor from the additional fat I think but I think this one works bests with breast meat. I got to thinking about it and I thought that I might make a variation that would make me smile. I was right. Enjoy!






3/4 cup all-purpose flour (plain flour)
1 teaspoon kosher salt
1.5 teaspoon garlic powder
1 teaspoon black cracked pepper
4 large boneless skinless chicken breasts, halved horizontally to make 8 fillets(or buy chicken “tenders” at the grocery store)
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided

Marsala Sauce:

2 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
1 cup dry Marsala wine
2 Tbs Capers, drained
1 3/4 cup low-sodium chicken broth (or stock)
1.5 cup heavy cream
1/2 cup sour cream
2 Tbs key lime juice
~1/4 tsp cayenne pepper (how much kick do you like?)
2 scallions, finely chopped divided in to white and green


  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining chicken breasts.
  3. In the same pan with remaining pan grease leftover from the chicken, melt butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  4. Add the garlic, capers and cook until fragrant, about 1 minute.
  5. Mix in the Marsala wine and the chicken broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  6. Whisk the cream and sour cream into the sauce.
  7. Return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped scallions and serve immediately. (The sauce will continue to thicken off the heat.)
  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.