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Chicken Marsala

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 405 kcal
Course: Main Course
Cuisine: Italian-American Fussion

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.
  5. 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.
  6. 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.
  7. Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.
  8. Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.
  9. Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.
  10. 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

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

% 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.