Easy Chicken Marsala (30 Minute Meal)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
562 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Marsala (30 Minute Meal)
Description
This Chicken Marsala recipe begins by pounding chicken breasts to an even thickness for quick and even cooking. The lightly floured cutlets are browned in olive oil and butter until crisp and golden, forming a flavorful crust. Mushrooms sautéed separately develop a tender texture and deepen the dish’s umami profile.
Shallots and garlic sautéed briefly add aromatic complexity before incorporating Marsala wine and beef stock. Simmering these liquids reduces and thickens the sauce, concentrating the flavors with hints of sweetness and earthiness from the mushrooms. Fresh thyme can be added for herbal notes, and chopped parsley provides a fresh garnish.
Serving options include pasta, mashed potatoes, rice, or vegetables, adapting well to different preferences. Adding blanched asparagus near the end of cooking brings a bright, crisp contrast to the rich sauce. The recipe allows for batch cooking of chicken to avoid overcrowding and achieve the best texture.
Ingredients
- 4 chicken breast sliced horizontally or pounded until 1/2" thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour 1 Tbsp
- 5 Tbsp olive oil , divided
- 3 tbsp butter divided, unsalted
- 8 oz white button mushrooms sliced
- 8 oz cremini mushrooms sliced
- 2 Tbsp onion minced, or shallot
- 2 cloves garlic minced
- 2/3 cup dry Marsala wine
- 2/3 cup beef stock
- thyme fresh, sprig, optional
- parsley minced, for garnish, fresh
Instructions
- To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
- Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
- Cook chicken about 3-4 minutes per side, until golden.
- Transfer chicken to a plate and set aside.
- Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
- Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
- Remove mushrooms to plate with the chicken and set aside.
- Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
- Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
- Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
- Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
- Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
- Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
- Stir and spoon sauce over chicken.
- Garnish with parsley if desired and serve.
Notes
- This recipe can be served over pasta, mashed potatoes, rice, quinoa, or vegetables according to preference.
- For asparagus addition: blanch for 2 minutes, shock in ice water, dry, and add to pan in final 2 minutes of cooking.
- Cook chicken in batches if necessary to prevent overcrowding and ensure a crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 131mg | 44% |
| Sodium | 288mg | 12% |
| Potassium | 1201mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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