Chicken Marsala

By Ellie

4 Person

30 Minutes

271 Calories

An impressive, yet easy, recipe for homemade Chicken Marsala that rivals any restaurant out there. Pair this Chicken Marsala recipe with roasted asparagus, and you have an show-stopping, delicious meal.

Ingredients

1 tbsp. butter optional
2 tsp. cornstarch
3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons
1/2 cup Marsala wine
1/2 cup flour
1 pound of chicken cutlets or chicken breasts, pounded thin
Kosher salt and pepper
1 tbsp. olive oil
1 1/2 cups water
1 oz wild dried mushrooms

Method

01

Submerge the mushrooms in 1 1/2 cups hot water for 30 minutes or up to 24 hours. (Do not discard the liquid).
02

Heat oil in large skillet over medium-high heat.
03

Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
04

Sear the chicken on each side for 3-4 minutes, until browned.
05

Remove the chicken from the skillet.
06

Add the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
07

Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, seared chicken and thyme. Reduce heat to low and simmer for 10 minutes.
08

Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk cornstarch mixture back into pan along with butter (if using). Stir until sauce is thickened, 2-3 minutes.
09

Serve the chicken with the Marsala Sauce.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala

4.4

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 271 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

1 tbsp. butter optional

2 tsp. cornstarch

3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons

1/2 cup Marsala wine

1/2 cup flour

1 pound of chicken cutlets or chicken breasts, pounded thin

Kosher salt and pepper

1 tbsp. olive oil

1 1/2 cups water

1 oz wild dried mushrooms

03 Method

Step 1

Submerge the mushrooms in 1 1/2 cups hot water for 30 minutes or up to 24 hours. (Do not discard the liquid).

Step 2

Heat oil in large skillet over medium-high heat.

Step 3

Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.

Step 4

Sear the chicken on each side for 3-4 minutes, until browned.

Step 5

Remove the chicken from the skillet.

Step 6

Add the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.

Step 7

Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, seared chicken and thyme. Reduce heat to low and simmer for 10 minutes.

Step 8

Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk cornstarch mixture back into pan along with butter (if using). Stir until sauce is thickened, 2-3 minutes.

Step 9

Serve the chicken with the Marsala Sauce.

04 Author