Easy Chicken Marsala Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Marsala Recipe
Description
Easy Chicken Marsala begins with thin chicken breast strips dusted in seasoned flour, then browned until golden. The pan sauce is developed by sautéing shallots, garlic, and sliced white mushrooms in butter, infusing the dish with aromatic depth. Adding dry Marsala wine and chicken broth creates a flavorful, moderately sweet and savory sauce, then enriched by heavy cream to add creaminess and smoothness. Simmering for about 10 minutes reduces and thickens the sauce just enough to cling to the chicken pieces.
The dish offers a tender, juicy texture from the chicken, balanced by the rich, creamy mushroom sauce. It is typically served over white or brown rice, which helps absorb the flavorful sauce and rounds out the meal. Fresh parsley garnish adds brightness and a touch of color to the plate.
For best results, ensure the mushrooms are well browned to deepen flavor. Using chicken breast pieces of uniform thickness promotes even cooking, achieving a fully cooked internal temperature of 165°F. Leftovers keep up to 3 days refrigerated in an airtight container.
Ingredients
- 1 pound chicken breast cut into thin strips, boneless, skinless
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- 4 tablespoons butter divided (½ stick, unsalted
- 1 tablespoon shallot finely chopped
- 2 cloves garlic crushed
- 8 ounces white mushrooms sliced
- ⅔ cup dry Marsala wine
- ⅔ cup chicken broth low-sodium
- ¼ cup heavy cream
- parsley optional, for garnish, chopped, fresh
Instructions
- Pat the chicken dry
- In a shallow bowl mix together the flour, salt, and black pepper.
- Dredge the chicken in the flour mixture to coat.
- Heat 2 tbsp butter in a large skillet over medium-high heat.
- Add the chicken to the skillet, brown on each side for 3-4 minutes. Set aside.
- Reduce the heat of the skillet to medium.
- Add the remaining 2 tbsp of butter to the skillet and allow it to melt.
- Add the shallot, sauté 1-2 minutes.
- Add the garlic and mushrooms, sauté 1-2 minutes.
- Add the chicken back to the skillet.
- Pour in the marsala and chicken broth.
- Bring to a rolling boil and then reduce the heat to low.
- Add heavy cream.
- Simmer for about 10 minutes.
- Garnish with parsley and serve over white or brown rice.
Notes
- Store leftover Chicken Marsala in an airtight container refrigerated for up to 3 days.
- Brown mushrooms thoroughly to enhance flavor before adding liquids.
- Both dry and sweet Marsala wine can be used depending on preference.
- Cut chicken strips to uniform thickness to ensure even cooking to 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 119mg | 40% |
| Sodium | 301mg | 13% |
| Potassium | 712mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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