Gail’s Recipe Book

Chicken Marsala

Name: Chicken Marsala
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 2 large chicken breasts (sliced in half horizontally, to make 4 total); 1/3 cup all-purpose flour; salt and pepper to taste; 2 tbsp olive oil (extra virgin); 2 tbsp butter (salted); 1 shallot (finely chopped); 2 garlic cloves (minced); 2½ cups white mushrooms (sliced); 1 tsp anchovy paste; 3 tsp capers; 3/4 cup dry marsala wine; 1/2 cup heavy cream/whipping cream; 1 tbsp fresh parsely (finely chopped, to garnish)

Chicken

Marsala

4 servings

portionen

20 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 large chicken breasts (sliced in half horizontally, to make 4 total)

1/3 cup all-purpose flour

salt and pepper to taste

2 tbsp olive oil (extra virgin)

2 tbsp butter (salted)

1 shallot (finely chopped)

2 garlic cloves (minced)

2½ cups white mushrooms (sliced)

1 tsp anchovy paste

3 tsp capers

3/4 cup dry marsala wine

1/2 cup heavy cream/whipping cream

1 tbsp fresh parsely (finely chopped, to garnish)

Anweisungen

Finely dice the shallot, mince the garlic, and slice the white mushrooms. Set aside until ready to use.

Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Season both sides with salt and pepper.

Place the all-purpose flour in a shallow bowl or plate. Dredge each piece of chicken on both sides, pressing gently to coat. Shake off any excess flour and set aside.

In a large frying pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted and hot, add the chicken and cook for 1–2 minutes per side, until golden and nearly cooked through. Remove from the pan and set aside to rest.

Reduce the heat to medium and add the last tablespoon of olive oil and butter. Add the shallot, garlic, mushrooms, and anchovy paste. Cook for 2–3 minutes, stirring frequently and breaking down the anchovy paste until everything is fragrant, softened and melted.

Pour in the dry marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, until slightly reduced and the mushrooms begin to release their moisture.

Add the heavy cream and bring the mixture to a gentle simmer.

Return the chicken to the pan along with the capers. Simmer gently, spooning the sauce over top, until the chicken is fully cooked through and coated in the sauce.

Garnish with fresh parsely and serve.

Nährwertangaben

Portionsgröße

Kalorien

467 kcal

Gesamtfett

27 g

Gesättigtes Fett

12 g

Ungesättigtes Fett

12 g

Transfett

0.2 g

Cholesterin

122 mg

Natrium

414 mg

Gesamtkohlenhydrate

17 g

Ballaststoffe

1 g

Zucker insgesamt

6 g

Eiweiß

28 g