Marsala Chicken Recipe

Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Prep: 15min

Total: 45min

Yield: 4

Nutrition Facts: servingSize , calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, Saturated Fat 16 g, unSaturated Fat , Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

Ingredients:

• 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
• 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots, from 1 medium shallot
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instruction:

1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
4. Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Chicken Marsala

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!

Prep: 10min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 503 kcal, Carbohydrate 21 g, Protein 27 g, Fat 29 g, Saturated Fat 14 g, Cholesterol 134 mg, Sodium 753 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1/2 cup all-purpose flour ((plain flour))
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
• 2 tablespoons olive oil, (divided)
• 4 tablespoons unsalted butter, (divided)
• 1 tablespoon unsalted butter (as needed)
• 8 ounces (250g) brown or Cremini mushrooms, sliced
• 4-5 cloves garlic, (minced)
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth ((or stock))
• 3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
• 2 tablespoons fresh chopped parsley

Instruction:

1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
6. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
7. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Chicken Marsala

FAQ

What is the best wine to use for Chicken Marsala?

What is Chicken Marsala sauce made of?

Do you use sweet or dry Marsala for Marsala sauce?