Chicken Marsala
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
375 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala
Description
This Chicken Marsala recipe begins with thin-sliced chicken breasts lightly dusted in seasoned flour, then pan-seared until golden. The cooking fat is repurposed to sauté shallots and baby bella mushrooms until soft, followed by garlic to enhance aroma. These ingredients form the base of the sauce.
The sauce is thickened by creating a roux from butter and flour in the skillet, then simmering with Marsala wine until slightly reduced. Adding chicken broth helps create a silky sauce with balanced depth. The cooked chicken and mushroom mixture return to the pan to coat evenly before serving.
This dish pairs well with simple sides to absorb the flavorful sauce, such as mashed potatoes or sautéed vegetables. Using thin cutlets ensures quick cooking and tenderness.
The recipe notes that standard boneless, skinless chicken breasts can be used if sliced horizontally to produce cutlets of appropriate thickness for even cooking.
Ingredients
- 1 pound chicken breast thin-sliced, cutlets
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces baby bella mushroom sliced
- 2 medium shallot thinly sliced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup marsala wine
- 1 c.up chicken broth
Instructions
- To the chicken cutlets, lightly salt and pepper each side. Dredge the seasoned chicken in the 1/2 cup of flour.
- Heat a large skillet over medium-high heat, and add the olive oil. Place the floured chicken cutlets into the skillet and saute on each side for approximately 3 minutes. Remove the chicken from the skillet and set aside.
- To the same skillet, add the shallots and saute for approximately 3 minutes or until slightly translucent. Add the mushrooms and saute for 3 more minutes. Add the garlic, and saute for 1 more minute. Remove from the skillet and set aside in a bowl.
- To the hot skillet add the butter and let melt. Add the flour and mix until a paste forms, and saute for about 1 minute stirring constantly. Add the Marsala wine, and bring to a simmer.
- As soon as the sauce thickens, add the chicken broth, and stir until slightly thick. Add back the mushroom mixture and chicken to the sauce. Coat the chicken with the sauce, and remove from heat. Serve right away.
Notes
- Regular boneless, skinless chicken breasts can be used if sliced horizontally to create thin cutlets for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 334mg | 14% |
| Potassium | 717mg | 15% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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