The Best Easy Chicken Marsala
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
312 kcal
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Course
Main Course
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Cuisine
Italian
The Best Easy Chicken Marsala
Description
The Best Easy Chicken Marsala recipe includes chicken breasts seasoned and coated with flour, pan-fried to a golden finish. The sauce is crafted by sautéing quartered brown mushrooms and finely chopped shallots in butter until soft and moisture evaporates. Marsala wine and chicken stock are added and boiled, allowing the liquid to reduce while the flavors meld. The final step incorporates additional butter and fresh parsley, enriching the sauce and adding a fresh note to the dish. The result is a savory, slightly sweet sauce coating tender chicken pieces, a combination achieved through careful reduction and seasoning.
The texture is tender chicken with a silky mushroom sauce, with shallots imparting subtle sweetness. This preparation is suitable for serving over pasta or alongside vegetables, offering a composed plate with rich flavor contrast.
For substitution, if marsala wine is unavailable, options include brandy, sherry, or Madeira wine, bearing in mind the flavor will differ. A non-alcoholic alternative can be made from grape juice mixed with vanilla and sherry vinegar to mimic the complexity. Reducing the sauce evaporates most of the alcohol, leaving behind its distinctive flavor.
Ingredients
- 3 chicken breast boneless, skinless
- 1 teaspoon kosher salt , divided
- 1 teaspoon black pepper divided, freshly ground
- ½ cup all-purpose flour
- 2 tablespoons canola oil
- 6 tablespoons butter , divided
- 2 cups brown mushrooms , quartered
- 2 tablespoons shallot finely chopped
- ¾ cup marsala wine
- ¾ cup chicken stock
- 2 tablespoons parsley , finely chopped
Instructions
- Trim any excess fat from the chicken breasts and slice them in half lengthwise. Season both sides of the chicken breasts evenly with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken (add another tablespoon of oil if needed) and add the cooked chicken to the platter when done.
- Melt 3 tablespoons of the butter in the skillet and add the mushrooms and shallot. Sauté over medium heat, stirring occasionally, until the shallots are wilted and the water from the mushrooms has evaporated (about 10 minutes). Add the marsala wine and the chicken stock. Bring to a boil and season with remaining ½ teaspoons of kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.
Notes
- If marsala wine is not on hand, try brandy, sherry, or Madeira as substitutes, keeping in mind the flavor profile will change.
- To make a non-alcoholic substitute for marsala, blend grape juice with a small amount of vanilla and sherry vinegar.
- Allowing the wine to reduce during cooking evaporates the alcohol, leaving the flavor concentrated in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 602mg | 25% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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