Authentic Chicken Marsala
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
506 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Chicken Marsala
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This Authentic Chicken Marsala recipe will rival any restaurant version out there. It really is that good. The Brown Sauce is key here, and can easily be made up to 1 week before you prepare the dish. We like to use a sweet Marsala wine, and go with whatever your favorite types of mushrooms are. This one is a keeper, no doubt!
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Ingredients
- 1 cup all-purpose flour
- salt and pepper
- 2 lbs chicken cutlets pounded to ⅛-inch thickness
- ½ cup vegetable oil
- 1 tablespoon unsalted butter
- 1 large shallot chopped
- 8 oz. mushrooms sliced, any variety will do
- 4 tablespoon Worcestershire sauce divided
- ½ cup marsala wine sweet
- 1½ cups brown sauce click for recipe
- 2 tablespoon fresh parsley chopped
Instructions
- Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
- Place the flour on a large plate. Season the cutlets with salt and pepper.
- Dredge (coat) the cutlets with flour and shake off excess.
- In a large saute pan, heat the oil over medium-high heat.
- When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
- Discard oil from the pan. Reduce heat to medium and add the butter.
- Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
- Add the mushrooms and 2 tablespoon of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
- Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
- Add the brown sauce and the remaining 2 tablespoon of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
- Taste, and season with more salt and pepper, to your taste. We usually add another ½ teaspoon of each. ⅛
- Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
Notes
- Watch the VIDEO in the upper portion of the post for visual reference.
- The brown sauce can be made up to 3 or 4 days in advance. The sauce also freezes beautifully. Keep some on hand!
- If you can't find thin chicken breast cutlets, then slice the larger skinless/boneless cutlets in half and then pound them to about ⅛ to ¼-inch thick. A large freezer baggie and the side of a mallet make this easy.
- The cutlets can be prepared several hours in advance. Re-heat on a baking sheet in a 350°F oven for about 15 minutes. The sauce can be made in advance, too. Simply reheat on the stove until simmering.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
9mg
(3%)
Sodium
125mg
(5%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
249IU
(5%)
Vitamin C
4mg
(4%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 125mg | 5% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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