Chicken Marsala Recipe
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
495 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Marsala Recipe
Description
Chicken Marsala Recipe brings together boneless, skinless chicken breasts and sliced brown mushrooms in a buttery, garlicky pan sauce made with Marsala wine and chicken stock. After searing the seasoned chicken until golden, the mushrooms are caramelized separately to develop their flavor. The Marsala wine deglazes the pan, capturing the browned bits, and the sauce is then simmered and thickened with a cornstarch and water slurry before finishing with cream.
The sauce offers a subtle sweetness balanced by savory undertones from the garlic and mushrooms, while the chicken remains tender inside with a golden crust outside. The dish is cooked on the stovetop in stages to achieve optimal flavor from each ingredient.
Chicken Marsala can be served over pasta, mashed potatoes, or rice to soak up the sauce, making it a complete meal with a rich, smooth sauce. It works well as a comforting dinner dish that showcases the distinctive flavor of Marsala wine.
Ingredients
- 2 chicken breast large, boneless, skinless
- 3 cups brown mushrooms , sliced (12 small mushrooms)
- 4 cloves garlic , minced
- 1 ½ cups marsala wine
- ⅔ cup chicken stock
- 2 tablespoons vegetable oil , divided
- 3 tablespoons butter , unsalted
- ¼ cup heavy cream
- 1 1/4 teaspoon salt , divided
- ½ teaspoon black pepper ground
- 2 teaspoons cornstarch
- 1 teaspoon water cold
Instructions
- Slice your chicken breasts in half and set aside. Wash and slice your mushrooms and set aside. Mince garlic and assemble remaining ingredients.
- Heat a large, rimmed skillet over medium heat. When hot add in a tablespoon each of oil and butter. When butter is melted, add in your mushrooms with a ¼ tsp of salt. Let caramelize, stirring occasionally, about 3 to 4 minutes.
- Season your sliced chicken with 1 tsp of salt and a ½ tsp of pepper.
- Once golden, remove mushrooms to a bowl. Turn heat to medium high and add another tablespoon each of oil and butter.
- When the butter is melted, add chicken to the pan and sear on each side, until golden brown. About 3-4 minutes per side.
- Remove chicken and turn heat to low. Add garlic and stir until fragrant, about 30 seconds.
- Slowly pour in Marsala wine, scraping the brown bits from the bottom of the pan. When all the wine is added, add the chicken stock and bring to a simmer over medium heat. Once bubbling, let cook for 2 to 3 minutes.
- Slowly, while stirring, add in the heavy cream and final tablespoon of butter until completely combined. Taste and adjust salt if desired.
- Whisk together two teaspoons of cornstarch with one teaspoon of cool water until smooth. Slowly add the slurry into the pan while stirring.
- When sauce is thickening, return mushrooms and chicken to the pan, coating them with sauce and mushrooms until everything is hot.
- Serve immediately with a generous serving of sauce.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 1008mg | 42% |
| Potassium | 808mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
