Classic Chicken Marsala
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
652 kcal
-
Course
Main Course
-
Cuisine
Italian
Classic Chicken Marsala
Description
In this Classic Chicken Marsala, chicken breasts are seasoned, floured lightly, and seared in olive oil until cooked through with a golden crust. The pan is then used to sauté sliced mushrooms until tender, followed by garlic for aromatic depth. Marsala wine and chicken broth are added and reduced to concentrate flavors, creating the sauce base.
The sauce is returned to low heat, and the chicken is added back to absorb flavors and reheat gently, topped with mushrooms. The final dish offers a combination of tender chicken with a slightly sweet, wine-infused mushroom sauce that complements the main ingredient.
Traditionally served over spaghetti, the pasta soaks up the sauce, making a complete, hearty meal with well-balanced textures and tastes. The method ensures the chicken remains juicy and the sauce rich without added cream or butter.
Ingredients
- 4 thin chicken breast or 2 thick breasts sliced in half, boneless skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 teaspoons olive oil divided
- 4 cloves garlic minced
- 8 ounces white mushrooms sliced, or cremini mushrooms
- 2 tablespoons parsley fresh, minced
- 1 cup marsala wine
- 1/2 cup chicken broth
- 12 ounces spaghetti pasta for serving (optional, cooked
Instructions
- Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.
- In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
- Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.
- Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.
Notes
- This recipe uses four thin chicken breasts; if using larger, thicker breasts, slice them in half lengthwise to ensure even cooking and portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 87g | 29% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 545mg | 23% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
