Chicken Marsala
Tender, juicy chicken breasts in a rich marsala wine and mushroom sauce make this easy Chicken Marsala recipe just as good for entertaining as it is for a weeknight dinner! It's delicious served over pasta or creamy mashed potatoes!
Servings: 4 servings
Equipment
Ingredients
Chicken
- 4 small boneless skinless chicken breasts pounded 1/4-inch thickness (or 2 large ones, sliced in half horizontally and pounded 1/4-inch thickness)
- 1/4 cup all-purpose flour for coating
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 Tablespoons olive oil divided
- 2 Tablespoons salted butter
Sauce
- 16 ounces crimini or button mushrooms sliced
- 1/2 onion chopped
- 4 cloves garlic minced
- 1 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup heavy cream
- 2 Tablespoons fresh chopped parsley for garnish
Instructions
- Combine the flour, salt, pepper, garlic powder, and oregano in a large ziploc bag. Add chicken and shake to coat all over.4 small boneless skinless chicken breasts, 1/4 cup all-purpose flour for coating, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper
- In a large skillet over medium heat, melt the butter with 2 tablespoons of the olive oil. When butter has melted and the pan is hot, shake excess flour off the chicken breasts and lay them in the pan. Cook chicken until light brown on both sides, about 2-3 minutes per side. Remove the chicken from pan and set on a plate. Keep warm.3 Tablespoons olive oil, 2 Tablespoons salted butter
- Add the remaining tablespoon of oil to the pan, then add the mushrooms and onion. Saute until soft, about 7-8 minutes, then add garlic and cook another 30 seconds.16 ounces crimini or button mushrooms, 1/2 onion, 4 cloves garlic
- Add the wine, chicken broth, and cream, stirring to combine and using a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with the additional salt and pepper. Cook for 10-12 minutes until the sauce has reduced slightly.1 1/2 cup Marsala wine, 3/4 cup chicken broth, 1/4 teaspoon salt, 1/2 cup heavy cream, 1/8 teaspoon pepper
- Once the sauce has cooked, add the chicken back to the pan and spoon sauce over the top. Reduce the heat to medium-low and simmer for 2-3 minutes, until chicken is cooked through and sauce has thickened slightly.
- Serve over angel hair pasta or mashed potatoes.2 Tablespoons fresh chopped parsley
Notes
Recipe adapted from All Recipes.
Nutrition
Calories: 587kcal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1097mg | Potassium: 983mg | Fiber: 2g | Sugar: 10g | Vitamin A: 821IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg
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