Chicken Marsala

By zhanghengshuo

4 Person

45 Minutes

0 Calories

Chicken Marsala is one of those dishes that sounds intimidating to make but is pretty simple. There are several steps, but if you follow the order that I outline, things flow smoothly and quickly. In 45 minutes, you’ll be serving up a delicious dish that’s fit for a weeknight dinner, or a nice party. Good luck!

Ingredients

Chopped chives, for garnish
3 tbsp. cool chicken broth or water, optional
2 tsp. cornstarch, optional
1/8 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. fresh ground black pepper
1/2 tsp. salt
1 tsp. garlic salt
1/2 cup flour
2 cups chicken broth
1 1/2 cups Marsala wine
8 oz. mushrooms
4 tbsp. butter
1 tbsp. olive oil
4 chicken breast halves

Method

01

Mix flour, garlic salt, pepper, paprika, and poultry seasoning in a shallow dish or pie plate.
02

Wash, dry and slice the mushrooms. Place each chicken piece in a plastic zipper bag, squeeze all the air out, and seal the bag.
03

Pound the chicken with a meat mallet until 1/4-inch thick. Cut each piece in half, giving you 8 pieces. Dredge the chicken in the flour mixture.
04

Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter, and fry the chicken until golden on both sides. (about 4 minutes per side)
05

Remove the chicken from the pan, and set aside. Add 1 more tablespoon of butter to the skillet, and add the mushrooms.
06

Saute the mushrooms until they give off their liquid and turn brown. Then remove them from the pan, and set aside. Add the Marsala to the skillet, and bring to a boil, scraping the pan to deglaze. Boil until it has reduced by half.
07

Add the chicken broth, and bring back to a boil. Cook 3 minutes more.
08

Lower the heat to medium, and return the chicken to the pan. Let it simmer in the sauce until it’s cooked through. (approximately 5-6 minutes)
09

Remove the chicken from the sauce. If you want to thicken the gravy, dissolve the cornstarch in 3 tablespoons of cool chicken broth or water. Stir into the sauce and boil 2 minutes.
10

Return the mushrooms to the sauce and stir in the remaining 2 tablespoons of butter. Serve immediately, garnished with chives.

Related Tags

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Chicken Marsala Recipes

Chicken Marsala

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Chopped chives, for garnish

3 tbsp. cool chicken broth or water, optional

2 tsp. cornstarch, optional

1/8 tsp. poultry seasoning

1/2 tsp. paprika

1/2 tsp. fresh ground black pepper

1/2 tsp. salt

1 tsp. garlic salt

1/2 cup flour

2 cups chicken broth

1 1/2 cups Marsala wine

8 oz. mushrooms

4 tbsp. butter

1 tbsp. olive oil

4 chicken breast halves

03 Method

Step 1

Mix flour, garlic salt, pepper, paprika, and poultry seasoning in a shallow dish or pie plate.

Step 2

Wash, dry and slice the mushrooms. Place each chicken piece in a plastic zipper bag, squeeze all the air out, and seal the bag.

Step 3

Pound the chicken with a meat mallet until 1/4-inch thick. Cut each piece in half, giving you 8 pieces. Dredge the chicken in the flour mixture.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter, and fry the chicken until golden on both sides. (about 4 minutes per side)

Step 5

Remove the chicken from the pan, and set aside. Add 1 more tablespoon of butter to the skillet, and add the mushrooms.

Step 6

Saute the mushrooms until they give off their liquid and turn brown. Then remove them from the pan, and set aside. Add the Marsala to the skillet, and bring to a boil, scraping the pan to deglaze. Boil until it has reduced by half.

Step 7

Add the chicken broth, and bring back to a boil. Cook 3 minutes more.

Step 8

Lower the heat to medium, and return the chicken to the pan. Let it simmer in the sauce until it’s cooked through. (approximately 5-6 minutes)

Step 9

Remove the chicken from the sauce. If you want to thicken the gravy, dissolve the cornstarch in 3 tablespoons of cool chicken broth or water. Stir into the sauce and boil 2 minutes.

Step 10

Return the mushrooms to the sauce and stir in the remaining 2 tablespoons of butter. Serve immediately, garnished with chives.

04 Author