Chicken Marsala
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Chicken Marsala
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This classic chicken marsala brings your favorite Italian restaurant dish into your kitchen. With just a few ingredients and easy instructions, it is the perfect weekday dinner or date night.
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Ingredients
- 4 skinless chicken breasts pounded thin if needed or 8 small
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- flour for dredging
- ¾ cup dry Marsala wine (up to 1 cup if you wish)
- salt and pepper
Instructions
- Place your chicken breasts halves between two pieces of parchment paper, and with a meat mallet, pound them to make them thinner.
- In a large skillet over medium-low heat, add the olive oil and 2 tablespoons butter.
- Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not overcrowded.
- When both sides of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
- Add the remaining tablespoon of butter. Blend well together.
- Serve immediately.
Equipments used:
Notes
- If you use a cast iron or copper skillet, you may want to lower the heat if it splatters too much. Both cookware conduct heat much faster and more intensely.
- If you do not want to pound your chicken breasts, you can cut them in half lengthwise.
- Do cook the chicken in batches, as you do not want to overcrowd your skillet.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off. Placing the alcohol in the middle of the pan is also a safe way of doing it. When returning to the stove, start with a low heat and increase to medium heat.
- If you use a cast iron or copper skillet, you may want to lower the heat if it splatters too much. Both cookware conduct heat much faster and more intensely.
- If you do not want to pound your chicken breasts, you can cut them in half lengthwise.
- Do cook the chicken in batches, as you do not want to overcrowd your skillet.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off. Placing the alcohol in the middle of the pan is also a safe way of doing it. When returning to the stove, start with a low heat and increase to medium heat.
Nutrition Information
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Calories
307kcal
(15%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
95mg
(32%)
Sodium
136mg
(6%)
Potassium
462mg
(13%)
Sugar
4g
(8%)
Vitamin A
296IU
(6%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 136mg | 6% |
| Potassium | 462mg | 10% |
| Sugar | 4g | 8% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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