Easy Chicken Marsala

By zhanghengshuo

4 Person

25 Minutes

248 Calories

Easy Chicken Marsala Recipe –Sauteed tender and juicy chicken breasts in a savory marsala mushroom sauce made with Marsala wine. This chicken marsala recipe is super easy to make and ready in less than 25 minutes. This chicken marsala recipe is not only super quick to put together, but it is also a delicious low carb meal that’s perfect for those who are on the keto diet. Serve this easy chicken recipe with a side of veggies like broccoli and mashed potatoes. If you are on a strict keto diet and would rather not use cornstarch in this chicken marsala recipe there are other options even though the amount used is very small.

Ingredients

1 tbsp. Chopped parsley
1 tsp. Corn starch
2 tsp. Butter
1/2 cup Marsala wine
1/2 cup Chicken broth
1 1/2 cups Sliced mushrooms
Salt and pepper to taste
2 tsp. Olive oil
4 Boneless skinless chicken breasts, thin

Method

01

Heat the olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper.
02

Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm.
03

Add the mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper.
04

Add the chicken broth and wine to the pan; bring to a simmer. Simmer for 3-4 minutes. Stir in the butter.
05

In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch to the pan and stir constantly until sauce has just thickened.
06

Add the chicken back to the pan and coat with the mushroom sauce. Top with parsley and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Easy Chicken Marsala

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 248 Kcal
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

1 tbsp. Chopped parsley

1 tsp. Corn starch

2 tsp. Butter

1/2 cup Marsala wine

1/2 cup Chicken broth

1 1/2 cups Sliced mushrooms

Salt and pepper to taste

2 tsp. Olive oil

4 Boneless skinless chicken breasts, thin

03 Method

Step 1

Heat the olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper.

Step 2

Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm.

Step 3

Add the mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper.

Step 4

Add the chicken broth and wine to the pan; bring to a simmer. Simmer for 3-4 minutes. Stir in the butter.

Step 5

In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch to the pan and stir constantly until sauce has just thickened.

Step 6

Add the chicken back to the pan and coat with the mushroom sauce. Top with parsley and serve.

04 Author