Chicken Marsala
User Reviews
5.0
474 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 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
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This easy chicken marsala recipe combines tender chicken with a savory mushroom and Marsala wine sauce, for a cozy, restaurant-quality meal at home.
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Ingredients
- 4 small boneless skinless chicken breasts 5 to 6 oz each
- 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 dried thyme leaves or 1 teaspoon fresh thyme
- 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 chopped fresh parsley or chives for garnish
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
- Marsala: Choose dry marsala wine for this recipe. Sweet marsala wine will make the final dish too sweet.
- Chicken breasts: If they're very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
- If they're very large, they can be cut in half horizontally. Replace
- Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.
- Leftovers: Keep leftover chicken marsala refrigerated for up to 4 days. Reheat on the stovetop.
Nutrition Information
Show Details
Calories
429
(21%)
Carbohydrates
20g
(7%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
89mg
(30%)
Sodium
683mg
(28%)
Potassium
725mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
386IU
(8%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
474 reviews
Excellent
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