Chicken with Marsala and mushrooms
User Reviews
4.6
54 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
533 kcal
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Course
Main Course
Chicken with Marsala and mushrooms
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Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavour thanks to the Marsala wine, mushrooms and cream!
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Ingredients
- 4 skinless chicken breasts
- 5 tbsp oat fiber for a keto version or plain flour
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 2 large banana shallots very finely diced
- 1 large garlic clove minced
- 200 g (2 cups) chestnut mushrooms sliced
- 120 ml (½ cup) dry Marsala wine or dry Sherry
- 250 ml (1 cup) chicken stock stock cube is fine
- 120 ml (½ cup) cream double / heavy
- 2 tbsp flat-leaf parsley finely chopped, to serve
- Salt and freshly ground pepper to taste
Instructions
- Use a sharp knife to slice the side of the chicken breasts, without cutting all the way through. Open the chicken up like a book (this is called butterflying).
- Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.
- Put the flour on a shallow plate and dip the chicken breasts into the flour to lightly coat and set aside. Shake any excess flour off.
- Heat two tablespoons and one tablespoon of butter in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.
- Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don't stick. Add the mushrooms and cool for 2-3 minutes.
- Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.
- Reduce the heat and stir in the chicken stock and bring to a simmer. Add the chicken breasts and cook for 10 minutes.
- Stir in the cream and simmer for a few minutes over low heat.
- Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low carb option.
Nutrition Information
Show Details
Calories
533kcal
(27%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
145mg
(48%)
Sodium
246mg
(10%)
Potassium
811mg
(23%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
993IU
(20%)
Vitamin C
5mg
(6%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 145mg | 48% |
| Sodium | 246mg | 10% |
| Potassium | 811mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
54 reviews
Excellent
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