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Creamy Chicken Marsala is rich, comforting, and perfect for your Iftar table. Tender chicken in a smooth, flavorful sauce that pairs beautifully with rice, pasta, or fresh bread.
Creamy Chicken Marsala Ingredients:
- Boneless chicken breast – 2 (cut into fillets)
- Salt – 1 tsp (or to taste)
- Black pepper – ½ tsp
- All-purpose flour (maida) – ½ cup (for coating)
- Olive oil or cooking oil – 3 tbsp
- Butter – 2 tbsp
- Mushrooms – 1 cup (sliced)
- Garlic – 1 tsp (chopped)
- Chicken stock – ½ cup
- Fresh cream – ½ cup
- Milk – ¼ cup (optional, for extra creaminess)
- Soy sauce – 1 tsp (optional, for color)
- Dried oregano or Italian seasoning – ½ tsp
Method:
Sprinkle salt and black pepper on chicken pieces.
Lightly coat with flour and shake off extra.
In the same pan, add mushrooms and sauté until soft.
Add garlic and cook for 30 seconds.
Heat oil and butter in a pan on medium heat.
Fry chicken until golden brown on both sides.
Remove and keep aside.
Pour in chicken stock and stir well.
Add cream, milk, soy sauce, and seasoning.
Cook until sauce becomes slightly thick.
Add chicken back into the pan.
Cook on low flame for 5–7 minutes until chicken is tender and sauce is creamy.
Enjoy Ramdan recipe for Pakistani kitchen friendly Creamy Chicken Marsala.
