4.9 from 159 votes
The Best Easy Chicken Marsala
The Best Easy Chicken Marsala features boneless, skinless chicken breasts lightly dredged in flour and sautéed to create a delicate crust. The sauce combines marsala wine, chicken stock, mushrooms, and shallots, reduced to a rich, flavorful glaze. This recipe balances earthy mushrooms and the distinct sweetness of marsala, making it a satisfying main course that pairs well with parsley garnish to add brightness.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
312 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 312
% 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.