Chicken Marsala
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
-
Servings
6 servings
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Calories
312 kcal
-
Course
Main Course
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Cuisine
American
Chicken Marsala
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Made with mushrooms and a creamy wine sauce, this easy chicken marsala recipe is a breeze to make!
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Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts this is about 3 medium chicken breasts
- 3 tablespoons olive oil more as needed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Marsala Sauce
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1/2 cup marsala wine see post for substitutes
- 3/4 cup chicken broth chicken stock can be used
- 1/2 cup heavy cream
Instructions
Chicken
- Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast.
- Pound the chicken pieces to about ¼ inch thick. Heat the oil to medium high heat in a deep large skillet.
- Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
- Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess flour mixture, then place the pieces into the hot oil. Cook just a few pieces of chicken at a time so that the pan is not overcrowded.
- Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown.
Chicken Marsala Sauce
- To make the marsala sauce, melt butter in the skillet after removing the chicken. Add the mushrooms and diced onions and cook for 3 minutes.
- Add 1 tablespoon of flour and minced garlic. Stir and cook for 1 minutes. Make sure to scrape the bottom of the pan to release any of the flavorful bits that may be stuck there.
- Whisk in Marsala wine and simmer it for 1 minute. Whisk in chicken broth and heavy cream.
- Bring the creamy sauce mixture to a low boil. Then reduce heat and simmer it to thicken and reduce the sauce, deglazing the pot every so often. Cooking time will take 8 to 10 minutes, you want to give it plenty of time to develop a rich golden color and thicken.
- Return the chicken to the skillet continuing to heat for a few minutes in the mushroom sauce, or until the chicken is heated through. Serve.
Notes
- This dish can be made to your liking. While this recipe makes enough sauce for six pieces of chicken, if you like a lot of sauce, feel free to double the sauce recipe. You can easily add more or less mushrooms and onions, based on your tastes.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers may be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
9g
(3%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
627mg
(26%)
Potassium
402mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
432IU
(9%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 627mg | 26% |
| Potassium | 402mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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