Chicken Marsala
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4 servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala
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Creamy and delicious chicken marsala with mushrooms. Don't forget to check out my step by step photos and tips above!
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Ingredients
- 2 boneless skinless chicken breasts
- 2 tsp. kosher salt divided
- 1 tsp. ground black pepper
- 1/3 cup all-purpose flour
- ¼ cup plus 2 Tbsp. olive oil divided
- 2 Tbsp. unsalted butter
- 8 oz. sliced mushrooms
- 2 Tbsp. minced fresh garlic
- 1 Tbsp. all-purpose flour
- 3/4 cup marsala wine
- ½ cup chicken stock or broth
- ¼ cup heavy cream
- fresh parsley for garnish, optional
Instructions
- Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.
- Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.
- Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.
- Wipe skillet clean, if needed. Reduce heat to medium. Add remaining 2 tablespoons oil and butter.
- Add mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes.
- Add garlic; cook, stirring often, about 1 minute.
- Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.
- Add marsala to pan; stir to release browned bits from bottom of pan. Add chicken stock.
- Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.
- Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.
- Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve.
Notes
- Buying chicken cutlets at the grocery store is a big timesaver, and perfectly acceptable for this recipe. If doing so, aim for about 1¼ lbs chicken cutlets.
- Be sure to get the oil nice and hot before adding the chicken. Cutlets cook very quickly, and the hotter the oil, the crispier your chicken will be.
- If you’d like, you can place the wire rack with the cooked chicken on a rimmed baking sheet, and keep in warm in a 200°F oven while finishing the marsala sauce.
- Marsala is a fortified Italian wine that is available in dry and sweet versions; the dry version is best for this recipe.
- Any mushrooms will work in this recipe; use a wild mushroom blend for a gourmet twist.
Nutrition Information
Show Details
Serving
1cutlet with sauce
Calories
507kcal
(25%)
Carbohydrates
23g
(8%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
109mg
(36%)
Sodium
1111mg
(46%)
Potassium
733mg
(21%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
437IU
(9%)
Vitamin C
5mg
(6%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1cutlet with sauce | |
| Calories | 507kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1111mg | 46% |
| Potassium | 733mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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