Chicken Marsala Recipe
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5.0
288 reviews
Excellent
Chicken Marsala Recipe
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Chicken Marsala is a deliciously creamy mushroom sauce that rivals any restaurant's! Cook a chef quality chicken dish at home like a pro.
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Ingredients
Chicken:
- ½ cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked pepper
- 2 boneless chicken breasts skinless, halved horizontally to make 4 fillets
- 2 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
Marsala Sauce:
- 1 tablespoon unsalted butter as needed
- 8 ounces brown mushrooms or Cremini mushrooms, sliced
- 4-5 cloves garlic minced
- ¾ cup dry Marsala wine
- 1 ¼ cup low-sodium chicken broth or stock
- ¾ cup heavy cream thickened cream, evaporated milk or half and half may also be used
- 2 tablespoons fresh parsley chopped
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Instructions
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
- In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
Notes
- *For pounding chicken breasts method:
- Continue on from Step 2.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even ¼-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
- **If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
Nutrition Information
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Calories
565kcal
(28%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
39g
(60%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
693mg
(29%)
Potassium
667mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1.281IU
(0%)
Vitamin C
5mg
(6%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 693mg | 29% |
| Potassium | 667mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1.281IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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