Easy Chicken Marsala

By zhanghengshuo

4 Person

30 Minutes

329 Calories

This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes. Mom always uses a sweet cooking wine instead of Marsala. Marsala is brownish-red and tastes similar to Port, according to my wine-making hubby. It’s often served with dessert. This dish is easy to make, especially if you buy thin, boneless, skinless chicken breasts and already-sliced mushrooms. (Just make sure you choose mushrooms without too much dirt.) Dinner will be ready in 30 minutes and requires only one pan.

Ingredients

Garnish

Fresh Parsley, optional

Mushrooms

1/8 tsp. Black Pepper, heaping
1/8 tsp. Salt, plus extra to taste
2 tbsp. Salted Butter
16 oz. White Mushroom, sliced

Chicken

1/2 tbsp. Lemon juice
1/4 cup Marsala Wine
1 tbsp. Olive Oil
1 tbsp. Salted Butter
1 1/3 pounds Boneless Skinless Chicken Breast, thin
1/8 tsp. Black Pepper
1/4 tsp. Salt
1/3 cup All-Purpose Flour

Method

01

Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
02

In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
03

Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
04

Using a fork, transfer one piece of chicken to your flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork.
05

Transfer your floured chicken to a plate. Continue flouring with the remaining breasts. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat.
06

Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Saute the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
07

When the first side is done, flip over the chicken to brown the other side. It should take a couple of minutes.
08

Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
09

Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil. Turn on the heat to medium-high and add 2 tablespoons of butter to your skillet to melt.
10

Add your sliced mushrooms and spread them out in the pan. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper.
11

Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
12

Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired. Store leftovers in the refrigerator for 3-4 days.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Easy Chicken Marsala

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 329 Kcal
Prep Time 13 Mins
Cook Time 17 Mins
Total Time 30 Mins

02 Ingredients

Garnish

Fresh Parsley, optional

Mushrooms

1/8 tsp. Black Pepper, heaping

1/8 tsp. Salt, plus extra to taste

2 tbsp. Salted Butter

16 oz. White Mushroom, sliced

Chicken

1/2 tbsp. Lemon juice

1/4 cup Marsala Wine

1 tbsp. Olive Oil

1 tbsp. Salted Butter

1 1/3 pounds Boneless Skinless Chicken Breast, thin

1/8 tsp. Black Pepper

1/4 tsp. Salt

1/3 cup All-Purpose Flour

03 Method

Step 1

Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.

Step 2

In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3

Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.

Step 4

Using a fork, transfer one piece of chicken to your flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork.

Step 5

Transfer your floured chicken to a plate. Continue flouring with the remaining breasts. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat.

Step 6

Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Saute the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)

Step 7

When the first side is done, flip over the chicken to brown the other side. It should take a couple of minutes.

Step 8

Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.

Step 9

Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil. Turn on the heat to medium-high and add 2 tablespoons of butter to your skillet to melt.

Step 10

Add your sliced mushrooms and spread them out in the pan. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper.

Step 11

Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.

Step 12

Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired. Store leftovers in the refrigerator for 3-4 days.

04 Author