Chicken Marsala Recipe

Name: Chicken Marsala Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour (plain flour); 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1/2 teaspoon cracked pepper; 2 boneless chicken breasts (skinless, halved horizontally to make 4 fillets); 2 tablespoons olive oil (divided); 4 tablespoons unsalted butter (divided); 1 tablespoon unsalted butter (as needed); 8 ounces brown mushrooms (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 parsley (chopped)

4 servings

portions

10 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/2 cup all-purpose flour (plain flour)

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon cracked pepper

2 boneless chicken breasts (skinless, halved horizontally to make 4 fillets)

2 tablespoons olive oil (divided)

4 tablespoons unsalted butter (divided)

1 tablespoon unsalted butter (as needed)

8 ounces brown mushrooms (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 parsley (chopped)

Instructions

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

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.

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.

Add the garlic and cook until fragrant, about 1 minute.

Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).

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.)

Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Notes

Add onions

Nutrition

Taille de Portion

Calories

565 kcal

Lipides Totaux

39 g

Lipides Saturés

21 g

Lipides Insaturés

16 g

Acides Gras Trans

1 g

Cholestérol

124 mg

Sodium

693 mg

Glucides Totaux

25 g

Fibres Diététiques

1 g

Sucres Totaux

6 g

Protéines

18 g