Print

Easy Marsala Cream Sauce (Perfect for Chicken or Pasta)

Spoon lifting marsala cream sauce with mushrooms from a skillet, showing creamy texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Marsala cream sauce is rich, velvety, and elegant! Perfect over chicken, pasta, steak, or vegetables for a simple but impressive dinner.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

    • 1 tablespoon olive oil

    • 1 tablespoon unsalted butter

    • 2 large shallots, peeled and thinly sliced

    • 4 ounces cremini mushrooms, thinly sliced

    • 1 cup dry Marsala wine (I use Trader Joe’s Dry Marsala)

    • 1 cup beef stock (or vegetable stock for a lighter or vegetarian version)

    • 1 cup heavy cream

    • 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh thyme), optional

    • Kosher salt and black pepper, to taste

Instructions

  1. Heat olive oil and butter in a skillet over medium heat. Add the shallots and sauté until softened.

  2. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown.

  3. Add the Marsala wine, broth, and cream all at once. Bring to a boil, then reduce to a gentle simmer.

  4. Simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

  5. Season with salt and black pepper to taste.

Notes

  • Use dry Marsala wine, not sweet.

  • Season at the end. The sauce reduces and flavors concentrate, so adding salt early can make it too salty.

  • Store leftovers in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat, stirring often. Avoid boiling to prevent separation.

Find it online: https://www.myeclecticbites.com/marsala-cream-sauce/