As a side dish for this creamy chicken Marsala I like to serve mushrooms sautéed with garlic which I cook in the same pan after the chicken so they absorb the residual flavour of the Marsala. Creamy Chicken Marsala Pasta is a delicious twist on a classic Italian dish. It makes an easy and delicious meal with rice or noodles. ¼ cup all-purpose flour (plain flour) 2 garlic cloves 1 shallot ½ tsp thyme ½ tsp rosemary 2 large boneless skinless chicken breasts 1 tbsp olive oil 3 tablespoons - 45g butter 8 ounces (250g) white button or swiss mushrooms (Cremini) 1 cup wild dried forest mushrooms (or other mix, porcini, shiitake, etc.) It is the PERFECT weeknight dinner, and very easy to make in your own kitchen. Making the sautéed mushrooms. This delicious chicken pasta is so easy to make and ready in less than 30 minutes. How to Make Chicken Marsala with Creamy Sauce. This is a creamy chicken Marsala gives simple chicken breasts a rich and delicious finish. Two suggestions I picked up from other reviews were using the fat free Creamy Chicken Marsala is a classic Italian recipe that is super easy to make with savory mushrooms and soaked in a rich marsala wine sauce. Dinner is served! Or serve it with spaghetti squash or zucchini noodles for a low carb offering. Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan. A delicious restaurant quality dish ready in 30 minutes! Enjoy Creamy Chicken Marsala! Ingredients. Tender chicken, buttery mushrooms, and the best creamy marsala wine sauce all tossed with bow tie pasta. This dish is super flavorful and we love making it with extra sauce. Dredge in flour mixture. Prepare chicken cutlets: Meanwhile in season both sides of chicken with salt and pepper. Heat over medium-high heat, bring to a boil, then reduce heat slightly and let gently boil until reduced to 1 cup, about 15 minutes. The sauce is versatile as well.