Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 8 serving
Ingredients: 8 ounces button mushrooms; 1 medium shallot; 1 tablespoon olive oil; 1 tablespoon butter; 2 teaspoons garlic; 4 boneless skinless chicken breasts; 1/3 cup flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup chicken stock; 3 teaspoons corn starch; 2/3 cup dry Marsala wine; 1 tablespoon Parsley; Salt and pepper; 12 ounces egg noodles, cooked (optional)

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Prep Time
15 mins
Cook Time
15 mins
Total Time
53 mins
Servings
8
Calories
482 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken Marsala

Iris Hanson

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Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini.

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Ingredients

Servings

Mushrooms

8 ounces button mushrooms stems trimmed and sliced
1 medium shallot, diced
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons garlic, minced

Chicken

4 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 cup chicken stock
3 teaspoons corn starch
2/3 cup dry Marsala wine
1 tablespoon Parsley, chopped
Salt and pepper, to taste
12 ounces egg noodles, cooked (optional)

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Instructions

Mushrooms

In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
Add garlic and cook for 1 more minute.
Transfer mushrooms to a plate and set aside.
Wipe pan clean with a damp paper towel.

Chicken

Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
Transfer to a plate and set aside (tent to keep warm).
Heat the remaining oil and butter until sizzling.
Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.
Transfer to the same plate.
In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.