Chicken Marsala Recipe
User Reviews
5
Chicken Marsala Recipe
Description
Chicken Marsala combines chicken breasts coated with a seasoned flour mix and pan-fried to a golden crust with a sauce featuring sliced brown mushrooms cooked in butter until browned. Garlic is added for aroma, followed by pouring in dry Marsala wine and chicken broth which simmers to reduce and thicken. Adding heavy cream enriches the sauce, which then melds with the chicken as it cooks together briefly. The dish offers a balance of flavors with the savory chicken, the sweet nuttiness of Marsala wine, and the creamy mushroom sauce.
The cooking method involves sautéing in stages within the same pan to capture flavorful browned bits, building depth in the sauce without additional steps. The sauce thickens just before serving, coating the chicken evenly. Garnishing with chopped fresh parsley adds a hint of brightness.
This chicken entrée works well as a dinner option served alongside sides like pasta or vegetables. It offers a mild richness that complements simple starches and can be prepared ahead to reheat gently without overcooking the chicken.
The original recipe notes include flattening the chicken breasts to an even thickness before dredging and frying to ensure uniform cooking. If substituting half and half for cream, avoid boiling to prevent curdling. Leftovers store refrigerated for up to four days in an airtight container.
Ingredients
Chicken:
- ½ cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper cracked
- 2 chicken breast skinless, halved horizontally to make 4 fillets, boneless
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided, unsalted
Marsala Sauce:
- 1 tablespoon butter as needed, unsalted
- 8 ounces brown mushrooms or Cremini mushrooms, sliced
- 4-5 cloves garlic minced
- ¾ cup dry Marsala wine
- 1 ¼ cup chicken broth or stock, low-sodium
- ¾ cup heavy cream thickened cream, evaporated milk or half and half may also be used
- 2 tablespoons parsley chopped, fresh
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 even cooking, pound chicken breasts to about ¼-inch thickness before coating and frying.
- When using half and half instead of heavy cream, heat gently and avoid boiling to prevent sauce curdling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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