PREP TIME: 10 mins | COOK TIME: 25 mins | TOTAL TIME: 35 mins | SERVES: 4 people
This homemade chicken marsala rivals the restaurant! Juicy chicken smothered in a deliciously creamy mushroom sauce. Enjoy a flavorful chicken dinner at home with this amazing chicken marsala. For an authentic Italian taste, serve this over your favorite sides.
INGREDIENTS
Chicken:
2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets
1/2 c. all-purpose flour (plain flour)
1 tsp garlic powder
2 tbsp olive oil, divided
4 tbsp unsalted butter, divide
1 tsp kosher salt
1/2 tsp black cracked pepper
Marsala Sauce:
4-5 cloves garlic, minced
8 oz. (250 grams) brown or Cremini mushrooms, sliced
3/4 c. dry Marsala wine
1 tbsp unsalted butter as needed
1 1/4 c. low-sodium chicken broth (or stock)
2 tbsp fresh chopped parsley
3/4 c. heavy cream (thickened cream, evaporated milk, or half and half may also be used)
HOW TO MAKE CHICKEN MARSALA
Step 1: In a shallow bowl, whisk the flour, salt, garlic powder, and pepper. In the flour mixture, dredge the chicken, shaking the excess off.
Step 2: In a 12-inch pan or skillet, heat 1 tbsp oil and 2 tbsp butter over medium-high heat. Once shimmering, add 2 of the chicken breasts and fry for about 3 to 4 minutes on each side until golden brown. To a warm plate, transfer the seared chicken and cover it with foil to keep it warm.
Step 3: Do the same with the rest of the chicken breasts.
Step 4: Melt 1 tbsp butter in the same pan with the leftover grease from the chicken. Once melted, toss in the mushrooms and cook for about 2 to 3 minutes until browned, scraping any leftover chicken bits from the bottom of the pan.
Step 5: Next, add the garlic and continue to cook for another minute until aromatic.
Step 6: Then, add the Marsala and broth. Let everything simmer for about 10 to 15 minutes or until the mixture is reduced by half and beginning to thicken.
Step 7: Add the cream and nestle the chicken into the sauce. Continue to cook for additional 3 minutes or until the sauce has thickened.
Step 8: Serve the chicken marsala right away garnished with some chopped parsley. Enjoy over your preferred pasta (such as cooked angel hair pasta), rice, cauliflower rice, potatoes, or zucchini noodles.
NOTES:
For this recipe, you will need 4 skinless and boneless chicken breasts. In between sheets of plastic wrap (or in a ziplock bag), place the chicken breast. Pound using the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Be very careful when using half and half. Be mindful not to bring the sauce to a rapid boil, or it will curdle.
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.
NUTRITION FACTS:
Calories: 503 kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg
CHICKEN MARSALA
Ingredients
- Chicken:
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets
- 1/2 c. all-purpose flour plain flour
- 1 tsp garlic powder
- 2 tbsp olive oil divided
- 4 tbsp unsalted butter divided
- 1 tsp kosher salt
- 1/2 tsp black cracked pepper
- Marsala Sauce:
- 4-5 cloves garlic minced
- 8 oz. 250 grams brown or Cremini mushrooms, sliced
- 3/4 c. dry Marsala wine
- 1 tbsp unsalted butter as needed
- 1 1/4 c. low-sodium chicken broth or stock
- 2 tbsp fresh chopped parsley
- 3/4 c. heavy cream thickened cream, evaporated milk, or half and half may also be used
Instructions
- In a shallow bowl, whisk the flour, salt, garlic powder, and pepper. In the flour mixture, dredge the chicken, shaking the excess off.
- In a 12-inch pan or skillet, heat 1 tbsp oil and 2 tbsp butter over medium-high heat. Once shimmering, add 2 of the chicken breasts and fry for about 3 to 4 minutes on each side until golden brown. To a warm plate, transfer the seared chicken and cover it with foil to keep it warm.
- Do the same with the rest of the chicken breasts.
- Melt 1 tbsp butter in the same pan with the leftover grease from the chicken. Once melted, toss in the mushrooms and cook for about 2 to 3 minutes until browned, scraping any leftover chicken bits from the bottom of the pan.
- Next, add the garlic and continue to cook for another minute until aromatic.
- Then, add the Marsala and broth. Let everything simmer for about 10 to 15 minutes or until the mixture is reduced by half and beginning to thicken.
- Add the cream and nestle the chicken into the sauce. Continue to cook for additional 3 minutes or until the sauce has thickened.
- Serve the chicken marsala right away garnished with some chopped parsley. Enjoy over your preferred pasta (such as cooked angel hair pasta), rice, cauliflower rice, potatoes, or zucchini noodles.
