Chicken Marsala

By Ellie

4 Person

40 Minutes

0 Calories

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!

Ingredients

Marsala Sauce:

2 tbsp. fresh chopped parsley
3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
1 1/4 cup low-sodium chicken broth ((or stock))
3/4 cup dry Marsala wine
4-5 cloves garlic, (minced)
8 ounces (250g) brown or Cremini mushrooms, sliced
1 tbsp. unsalted butter (as needed)

Chicken:

4 tbsp. unsalted butter, (divided)
2 tbsp. olive oil, (divided)
2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
1/2 tsp. black cracked pepper
1 tsp. garlic powder
1 tsp. kosher salt
1/2 cup all-purpose flour ((plain flour))

Method

01

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
02

Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
03

In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
04

Add the garlic and cook until fragrant, about 1 minute.
05

Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
06

Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
07

Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Marsala Sauce:

2 tbsp. fresh chopped parsley

3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)

1 1/4 cup low-sodium chicken broth ((or stock))

3/4 cup dry Marsala wine

4-5 cloves garlic, (minced)

8 ounces (250g) brown or Cremini mushrooms, sliced

1 tbsp. unsalted butter (as needed)

Chicken:

4 tbsp. unsalted butter, (divided)

2 tbsp. olive oil, (divided)

2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)

1/2 tsp. black cracked pepper

1 tsp. garlic powder

1 tsp. kosher salt

1/2 cup all-purpose flour ((plain flour))

03 Method

Step 1

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

Step 2

Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.

Step 3

In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

Step 4

Add the garlic and cook until fragrant, about 1 minute.

Step 5

Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).

Step 6

Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

Step 7

Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

04 Author