Chicken Marsala Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
449 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Chicken Marsala Recipe
Description
This Chicken Marsala Recipe starts by slicing chicken breasts into cutlets pounded thin to ensure quick, even cooking. After seasoning and dredging in flour, the chicken is sautéed in olive oil and butter until golden and cooked through. Mushrooms are then cooked in the pan until browned and their moisture evaporates, forming the base for the sauce. Onion powder and minced garlic provide aromatic notes before adding Marsala wine and chicken stock. The wine is cooked down to concentrate its flavor, after which heavy cream is added to give the sauce a smooth, rich texture. Fresh finely chopped parsley brightens the sauce for balance.
The dish results in tender, golden chicken enveloped in a creamy mushroom and Marsala sauce, combining savory and slightly sweet flavors. The pan-frying method and use of cream create a velvety mouthfeel, while the mushrooms add earthiness and texture.
Chicken Marsala pairs well with pasta, mashed potatoes, or steamed vegetables to complement its rich sauce and hearty protein. It serves as a satisfying main course for casual meals or special dinners.
Ingredients
- 1 1/4 lbs chicken breast (2 large), or chicken tenders
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup all-purpose flour for dredging
- 2 Tbsp olive oil
- 1 Tbsp butter unsalted
- 8 oz button mushrooms halved or thickly sliced if very large, brown
- 1/2 tsp onion powder
- 2 garlic minced, cloves
- 3/4 cup dry Marsala wine (not sweet)
- 3/4 cup chicken stock reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley finely chopped
Instructions
- Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
- Heat a large non-reactive, heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side or just until the internal temperature reaches 165˚F on an Instant-read thermometer. Set chicken aside and tent with foil to keep warm.
- Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
- Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
- Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbs | 12g | |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 140mg | 47% |
| Sodium | 538mg | 22% |
| Potassium | 817mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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