:max_bytes(150000):strip_icc()/chicken-marsala-recipe-3052814-hero-01-ea70276549b84284a30efc558e09071f.jpg)
The Spruce
Nutrition Facts (per serving) | |
---|---|
449 | Calories |
23g | Fat |
15g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 449 |
% Daily Value* | |
Total Fat 23g | 30% |
Saturated Fat 9g | 47% |
Cholesterol 139mg | 46% |
Sodium 547mg | 24% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 43g | |
Vitamin C 5mg | 23% |
Calcium 42mg | 3% |
Iron 3mg | 17% |
Potassium 644mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
You will not believe how quick and easy it is to prepare this delicious chicken Marsala recipe. This recipe contains boneless chicken breasts, mushrooms, and Marsala fortified wine. This is an elegant dish for a family meal or special occasion. Dry Marsala wine is preferred but you can substitute dry Madeira or sherry if you can't find Marsala.
The chicken is wonderful served with hot cooked angel hair pasta or thin spaghetti and a tossed salad or green vegetables. For extra color and flavor, add a few sliced green onions or fresh chopped Italian parsley to the skillet near the end of the cooking time. This is a dish you will make again and again.
Tips for Making Chicken Marsala
- Using large chicken breasts—If the chicken breasts are large enough to make 2 cutlets each, you might need only two or three of them for four servings.
- Cook in batches if needed—If your pounded or halved chicken breasts don't all fit in the skillet at the same time, brown them in batches and transfer them to a plate. Saute the mushrooms, then add the Marsala and the chicken back to the pan. Try to fit the chicken in a single layer even if it's a crowded layer.
- Use dry Marsala—You'll have two options when buying Marsala at the store: dry and sweet. This recipe uses dry Marsala. Swapping in sweet Marsala would likely result in an unpleasant surprise.
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts (3 large breasts)
-
1/4 cup all-purpose flour
-
1/2 teaspoon fine salt
-
1/4 teaspoon freshly ground black pepper
-
2 tablespoons olive oil, divided
-
4 tablespoons unsalted butter, divided
-
2 shallots, diced (about 1/2 cup)
-
3 large cloves garlic, minced
-
4 to 8 ounces cremini mushrooms, sliced
-
1/2 cup Marsala wine
Steps to Make It
-
Gather the ingredients.
-
Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of about 1/4 inch.
Alternatively, if the chicken breasts are quite large, slice each horizontally to make 2 cutlets.
The Spruce -
Combine flour, salt, and pepper in a wide, shallow bowl; mix well.
The Spruce -
Heat 1 tablespoon oil and 1 tablespoon butter in a heavy, nonstick skillet over medium-high heat.
The Spruce -
Dredge the chicken pieces in the seasoned flour mixture.
The Spruce -
Arrange half the chicken in the skillet and cook until lightly browned on the first side—2 to 3 minutes.
The Spruce -
Turn chicken and brown the second side, 2 to 3 minutes. Transfer the chicken to a plate.
Wipe out the skillet and repeat the chicken browning step with the remaining 1 tablespoon oil, 1 tablespoon butter, and the rest of the chicken. Set the browned chicken aside.
-
Turn the heat down to medium, wipe out the skillet, and add the remaining 2 tablespoons butter. Once melted, add the shallots and garlic. Cook, stirring occasionally, until softened, about 4 minutes.
-
Add the mushrooms to the skillet and cook, stirring occasionally, until they have released their juices and the juices have almost completely evaporated, 6 to 8 minutes.
-
Add the Marsala to the pan and nestle the chicken breasts in the mushrooms. Reduce the heat to medium-low; cover and simmer gently for 10 minutes or until the chicken reaches an internal temperature of 155 F.
How To Store
Refrigerate leftover chicken Marsala in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.
Feeling Adventurous? Try This:
These simple recipe variations will help you make this recipe your own.
- Creamy chicken Marsala—Along with the Marsala, add 1/4 cup heavy cream to the sauce.
- Mushroom swaps—Use wild mushrooms instead of the creminis. Chanterelles, morels, and porcinis are all delicious options.
- Use chicken thighs—Using boneless or even bone-in chicken thighs instead of breasts make an extra succulent chicken Marsala. Chicken thighs should be cooked to an internal temperature of 170 to 180 F.
Recipe Tags: