Chicken Marsala
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
429 kcal
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Course
Main Course, Dinner
Chicken Marsala
Description
This Chicken Marsala recipe involves pounding boneless, skinless chicken breasts to an even thickness, seasoning, and dredging them in flour before pan-frying in olive oil until golden and cooked through. The Marsala wine sauce is prepared in the same pan by sautéing shallots, mushrooms, and thyme, then thickening with flour. The addition of chicken stock adds depth and balances the wine’s sweetness.
The finished dish has tender chicken enveloped in a rich, silky sauce with mushroom undertones and herbal notes from thyme, offering a harmony of textures and flavors. It is commonly served over pasta or alongside vegetables.
For a creamier variation, heavy cream can be stirred into the sauce. Leftovers keep well refrigerated for up to four days and reheat gently on the stovetop.
Ingredients
- 4 small chicken breast 5 to 6 oz each, boneless skinless
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- ¾ cup chicken stock or chicken broth
- 2 tablespoons butter
- ¼ teaspoon thyme or 1 teaspoon fresh thyme, dried leaves
- 1 small shallot diced, or onion
- 8 ounces mushrooms white or brown, sliced
- 1 ½ tablespoons all-purpose flour
- ½ cup dry Marsala wine
- 2 tablespoons parsley or chives for garnish, chopped, fresh
Instructions
- Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
- In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
To Make the Sauce
- In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
- Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
- Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
- Garnish and serve over pasta.
Notes
- Use dry Marsala wine to avoid an overly sweet sauce.
- Large chicken breasts can be sliced horizontally or replaced with thin cutlets for even cooking.
- A creamier sauce version can be made by adding ¼ cup heavy cream at the end.
- Leftover chicken Marsala keeps in the refrigerator up to 4 days and should be reheated gently on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429 | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 683mg | 28% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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