Chicken Marsala PT45M https://img3.recipesrun.com/201907/2019/1016/77/6/623164/300x200x50.jpg 4 servings 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

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.

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Chicken Marsala

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!
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
zhanghengshuo zhanghengshuo
79 Recipes
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