Chicken Marsala
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Italian-American Fussion
Chicken Marsala
Report
This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.
Share:
Ingredients
- 2 large Open Nature® Air Chilled Skinless Boneless Chicken Breasts about 1.5 pounds
- Salt and freshly ground pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil plus more if needed
- 3 tablespoons butter divided
- 10 ounces cremini mushrooms sliced
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 1 cup dry Marsala wine
- 1 cup O Organics® Chicken broth
- 1/2 cup heavy cream
- 1/3 cup chopped parsley
Add to Shopping List
Instructions
- Place the chicken breasts on a cutting board and use a sharp chef's knife to slice them horizontally into two even pieces (cutlets). Transfer the cutlets, one at a time, to a ziploc bag. Using a meat hammer or a heavy rolling pin, gently pound each cutlet to a 1/4-inch thickness.
- Transfer all the pounded cutlets to a bigger ziploc bag. Add salt and pepper to taste, seal and massage to season. Then, add the flour and massage again so every piece is thoroughly coated.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Tap off the excess flour of each cutlet and place them in the skillet, cooking - turning once - until golden brown and cooked through, about 3 minutes per side. Remove and reserve in a plate.
- Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.
- Stir in the butter and, once melted, add the mushrooms. Cook, stirring frequently, until the mushrooms release their juices and gain some color. Season with salt and pepper.
- Pour in the Marsala wine, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 2-3 minutes.
- Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.
- Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.
- Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.
- Serve immediately, with rice, mashed potatoes or buttered pasta!
Notes
- If you prefer, you can buy the chicken already cut into cutlets at the store. I still recommend pounding them thin to ensure they are all the same thickness.
- If your sauce is not thickening, mix 1 tablespoon of flour with 1/3 cup of broth and add that to the skillet. Let it boil vigorously until the sauce thickens.
- Store leftovers in an airtight container, completely cooled, for up to 3-4 days.
- Reheat in a skillet, over medium-low heat, until warmed through, adding a few splashes of broth or cream to loosen the sauce.
- Chicken Marsala tastes best when freshly made. That being said, if you must freeze it, skip adding the cream and add it once thawed and reheated, right before serving.
Nutrition Information
Show Details
Serving
1g
Calories
405kcal
(20%)
Carbohydrates
23g
(8%)
Protein
15g
(30%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
777mg
(32%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 777mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
