Chicken Marsala with Mushrooms Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
Chicken Marsala with Mushrooms Recipe
Description
This Chicken Marsala with Mushrooms recipe begins by slicing chicken breasts thinly and coating them evenly in a seasoned flour mixture with salt, black pepper, and Italian seasoning or oregano. The chicken is pan-fried in a mixture of olive oil and butter until golden brown on all sides and cooked through. After setting the chicken aside, a sauce is made in the same pan to capture the browned bits.
Fresh garlic and sliced mushrooms are sauteded in butter until the mushrooms release their juices and reduce in size. Adding dry Marsala wine deglazes the pan, combining with the mushrooms and a pinch of salt. Chicken stock and heavy cream are then incorporated and simmered gently to develop a creamy, flavorful sauce with a subtle wine undertone. The chicken is returned to the pan or served topped with this sauce.
Garnishing with chopped fresh parsley offers a bright contrast. This dish pairs well with mashed potatoes, polenta, or pasta to soak up the sauce. The preparation focuses on balancing the mild chicken with the slightly sweet and earthy flavors of Marsala wine and mushrooms.
Ingredients
For the Chicken
- 2 chicken breast
- ¼ Cup all-purpose flour
- ½ Teaspoon salt
- ½ Teaspoon black pepper ground
- 1 Tablespoon Italian seasoning or Oregano
- 1 Tablespoon olive oil
- 1 Tablespoon butter
For the Sauce
- 1 Tablespoon butter
- 2 Pieces garlic chopped, cloves
- 11.3 Ounces mushrooms fresh, sliced
- 1 Cup marsala wine dry
- salt pinch
- ½ Cup chicken stock or Broth
- ⅓ Cup table cream
To Garnish:
- parsley fresh, chopped
Instructions
For the Chicken:
- Prepare your chicken breast by cutting each breast into two slices lengthwise.
- In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
- Drag chicken slices through the seasoned flour and coat chicken on all sides. Keep aside
- Heat up a pan with the olive oil and add the butter as well. Allow the oils to get hot.
- When the oil is hot enough (but not smoking) place chicken slices into the pan.
- Flip and cook chicken slices golden on all slides. Keep aside.
For The Sauce:
- Reduce the heat of the pan and add your butter to build the sauce.
- Add chopped fresh garlic and sautee for a minute over medium heat.
- Add your sliced mushrooms to the pan and mix it up quickly. Cook mushrooms, they will lose liquids and reduce in size.
- Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat.
- Season with salt, mix and cook for a minute or two.
- Pour in the chicken stock and liquid cream. Combine all ingredients over medium heat. Reduce the sauce so that it thickens.
- Turn off heat and place cooked chicken back into the still-hot sauce. Cover chicken with sauce and mushrooms.
- Garnish with freshly chopped parsley and enjoy hot with a side fo your choice (see post for ideas).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 99mg | 33% |
| Sodium | 528mg | 22% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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