Sage and Mushrooms Chicken Marsala

By zhanghengshuo

4 Person

55 Minutes

0 Calories

This is one of my favorite weeknight dinners – and it always takes me back to my childhood. Aside from being delicious, this recipe has all the fall feels. Put the sauce on your chicken. Because it’s the right thing to do. You might choose to use an inappropriate amount of sauce on your chicken – and that’s okay. Try this crispy pan-seared chicken with a creamy Marsala wine sauce with sage and mushrooms.

Ingredients

1 tsp. lemon juice
2/3 cup heavy cream
1 1/4 cups chicken stock
2/3 cup Marsala wine
1 tbsp. flour
2 tbsp. fresh sage, finely chopped
10 oz. baby bella mushrooms, sliced
2 shallots, finely chopped
2 tbsp. butter, divided
2 tbsp. extra virgin olive oil, divided
2 tsp. pepper, divided
2 tsp. salt, divided
1 cup all purpose flour
4 chicken breasts pounded to 3/4 to 1 inch in thickness

Method

01

Place the pounded chicken breasts in a large bad. Pour in the flour, 1 teaspoon of salt, and 1 teaspoon of pepper (leaving the remaining salt and pepper to season the Marsala wine sauce). Shake well, until the chicken breasts are coated. Set aside. Sealing top.
02

In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add your shallot. Cook for 5-7 minutes, or until it starts to turn golden-brown.
03

Add your sage and mushrooms to the saucepan, cooking for an additional 8-10 minutes, or until the mushrooms have cooked through.
04

Sprinkle your tablespoon of flour over the mushroom mixture, and cook for 1 minute. Deglaze the pan with the Marsala wine. Cook for an additional minute.
05

Add the chicken broth, heavy cream, and lemon juice. Season with your remaining teaspoon of salt and pepper. Let thicken and simmer on low while we cook the chicken.
06

In a large saute pan, heat your remaining tablespoon of olive oil and butter over medium heat. Once hot, add the chicken breasts and sear for 6-8 minutes on each side, or until golden-brown and cooked through (165 degrees F).
07

Removed chicken from heat, top with Marsala wine sauce, and enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Sage and Mushrooms Chicken Marsala

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 35 Mins
Total Time 55 Mins

02 Ingredients

1 tsp. lemon juice

2/3 cup heavy cream

1 1/4 cups chicken stock

2/3 cup Marsala wine

1 tbsp. flour

2 tbsp. fresh sage, finely chopped

10 oz. baby bella mushrooms, sliced

2 shallots, finely chopped

2 tbsp. butter, divided

2 tbsp. extra virgin olive oil, divided

2 tsp. pepper, divided

2 tsp. salt, divided

1 cup all purpose flour

4 chicken breasts pounded to 3/4 to 1 inch in thickness

03 Method

Step 1

Place the pounded chicken breasts in a large bad. Pour in the flour, 1 teaspoon of salt, and 1 teaspoon of pepper (leaving the remaining salt and pepper to season the Marsala wine sauce). Shake well, until the chicken breasts are coated. Set aside. Sealing top.

Step 2

In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add your shallot. Cook for 5-7 minutes, or until it starts to turn golden-brown.

Step 3

Add your sage and mushrooms to the saucepan, cooking for an additional 8-10 minutes, or until the mushrooms have cooked through.

Step 4

Sprinkle your tablespoon of flour over the mushroom mixture, and cook for 1 minute. Deglaze the pan with the Marsala wine. Cook for an additional minute.

Step 5

Add the chicken broth, heavy cream, and lemon juice. Season with your remaining teaspoon of salt and pepper. Let thicken and simmer on low while we cook the chicken.

Step 6

In a large saute pan, heat your remaining tablespoon of olive oil and butter over medium heat. Once hot, add the chicken breasts and sear for 6-8 minutes on each side, or until golden-brown and cooked through (165 degrees F).

Step 7

Removed chicken from heat, top with Marsala wine sauce, and enjoy!

04 Author