Easy Chicken Marsala Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
285 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Marsala Recipe
Description
Chicken breast is sliced into portions and tenderized, then lightly coated in a flour mixture seasoned with salt and pepper. The coated slices are pan-fried in extra virgin olive oil until golden and cooked through. Set aside before making the sauce in the same pan.
The sauce begins with sautéing finely chopped onion or shallot, crushed garlic, and sliced mushrooms. A bay leaf is added for herbal notes. Then Marsala wine is poured in and cooked down to form a flavorful reduction that enhances the earthy mushrooms and tender chicken.
The assembled dish offers a balance between the crispy exterior of the chicken and the silky wine sauce. Parsley adds freshness at the end. This recipe follows a traditional preparation method, yielding a straightforward yet satisfying Italian-style entrée that pairs well with sides like pasta or mashed potatoes.
Ingredients
- 300 grams chicken breast
- 150 grams mushrooms either fresh or from a can
- 1/2 /2 cup marsala wine
- 1/2 /2 onion you can also use shallot instead
- parsley a few sprigs
- 1 bay leaf
- 1 clove garlic crushed
- 2 tablespoons flour
- 4 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- This is the classic method of preparing Chicken Marsala. Essentially, the meat will be lightly friend first before we get to the Marsala reduction sauce.
- Peel, wash, and finely chop the onion (or shallot). Also chop the sprigs of parsley and crush the garlic. Set these aside.
- Wash and slice the mushrooms. Set aside.
Cooking the Chicken
- Mix the flour with salt and pepper.
- Then, slice the chicken into portions with a good kitchen knife, and tenderize each slice.
- Next, dip each slice in the flour mixture.
- In pan, put the extra virgin olive oil and fry each slice of breaded chicken breast for four to five minutes. Flip each piece to cook the other side. Cook until the chicken looks golden brown. Set aside.
Making the Marsala reduction sauce:
- In the same saucepan, sauté the finely chopped onion, the crushed garlic clove, and the mushrooms.
- After a minute or two, add the bay leaf and sauté until the onion looks golden.
- Next, over medium heat, add the Marsala wine and let the flavor soak for a minute or two.
- Finally, add the lightly fried chicken pieces on top of the sauce. Still over medium heat, let the meat soak up the flavor for 6 to 8 minutes. If you prefer a thicker sauce, you can sauté it a few minutes more. Take note that wine may evaporate quicker than other liquids, so be sure not to cook it too long.
- Place chicken on a serving dish and garnish with chopped parsley.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 92mg | 4% |
| Potassium | 444mg | 9% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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