Chicken Marsala
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
410 kcal
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Course
Main Course
Chicken Marsala
Description
This dish starts by seasoning and dredging chicken cutlets in flour, then pan-frying them until golden brown. The sauce is prepared in the same pan by sautéing sliced cremini mushrooms until browned and their moisture evaporates, followed by cooking shallots, garlic, and fresh thyme to develop aroma. Dried porcini mushrooms add depth, while Marsala wine and chicken broth deglaze the pan and form a rich base. The chicken returns to the pan to simmer gently in the sauce, absorbing its flavors and remaining moist. Fresh parsley is added for a final herbal note. The balance of the tender chicken against the savory, slightly sweet sauce with mushroom earthiness makes this a classic Italian-inspired dish commonly served alongside pasta or mashed potatoes.
Ingredients
- 4 large skinless boneless chicken breasts , cut in half lengthwise to make cutlets, then lightly pounded to 1/4 inch thick (2 cutlets per serving)
- salt freshly ground
- black pepper freshly ground
- 1/3 cup all-purpose flour
- 2 tablespoons neutral-flavored oil
- 3 tablespoons butter unsalted
- 3/4 pound cremini mushrooms brushed clean and sliced, or white button mushrooms, fresh
- 3 tablespoons shallot finely chopped
- 2 cloves garlic , minced
- 1 teaspoon thyme fresh leaves
- 1 1/2 tablespoons porcini mushrooms ground, dried
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth quality
- 2 tablespoons parsley chopped, fresh
Instructions
- Season each chicken breast with salt and pepper. Place the flour in a flat bowl and dredge the chicken in it, shaking off the excess flour.Heat the oil in a heavy skillet over medium-high heat. Fry the chicken cutlets on both sides until lightly browned, about 4-5 minutes. Place chicken breasts on a plate and tent with aluminum foil to keep warm.
- In the same pan, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juice released from the mushrooms evaporates and the mushrooms just begin to brown, 4-6 minutes. Add the shallot, garlic, and thyme and cook for 2 minutes. Add the porcini mushrooms and stir to combine. Add the marsala and broth and bring to a boil, scraping any bits from the bottom of the pan. Reduce the heat and continue to simmer for 2 minutes until the liquid is slightly reduced. Add the chicken to the pan and gently coat the chicken with the sauce. Reduce the heat to low and simmer for 3-4 minutes, or until the chicken is heated through and the sauce is slightly thickened. Add salt and pepper to taste. Sprinkle with parsley.
- Serve immediately with your choice of sides (e.g., hot pasta). See blog post for other serving suggestions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 156mg | 7% |
| Potassium | 838mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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