Prep time: 15 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4
Chicken dinner is a must at home! If my kids can have chicken every day, they would! One of their favourites is this Chicken Marsala with perfectly pan-seared chicken smothered in a luscious and rich Marsala wine, garlic, and herb sauce.
Ingredients
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2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
2 tablespoons unsalted butter
1 1/4 c. dry Marsala wine
3 garlic cloves, minced (1 tablespoon)
1 1/4 c. unsalted chicken broth
Salt and freshly ground black pepper
1/3 c. all-purpose flour
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1/3 c. heavy cream
1 tablespoon minced fresh parsley
1 1/2 teaspoons cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
How to make Chicken Marsala
Step 1: To a medium saucepan, heat the Marsala wine and chicken broth over medium-high heat. Bring to a boil, then adjust the heat to medium. Allow the mixture to boil for about 15 minutes until it is reduced to 1 cup.
Step 2: Sprinkle all sides of the chicken with salt and pepper. Then, coat both sides in flour.
Step 3: In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Add the pieces of chicken to the skillet once the butter has melted and seared until the internal temperature reached 165 degrees. Flip the chicken halfway through cooking and continue to cook for an additional 10 to 12 minutes.
Step 4: To a plate, transfer the chicken when done and cover with foil.
Step 5: Adjust the burner temperature to medium heat. Melt the rest of the 1 tbsp butter with 1 tbsp olive oil in the same pan. Add the mushrooms and saute for about 8 minutes, stirring often until they have shrunk and turned golden brown. To encourage browning, increase the heat a little. In the last minute of cooking, add the garlic.
Step 6: Take the pan off the heat and pour in the Marsala reduction, then add the thyme and oregano.
Step 7: Place the pan back to the burner and bring the mixture to a simmer, scraping the browned bits from the bottom of the pan as it cooks. Add the cornstarch chicken broth and stir until thickened.
Step 8: Turn the heat off, then add the heavy cream and stir to combine. To taste, season with salt and pepper. Add the chicken breast and spoon the sauce over.
Step 9: Serve immediately garnished with some parsley. Enjoy!
Notes:
Decrease the Marsala reduction to 3/4 cup and increase the chicken broth to 1 3/4 cups for a mild Marsala flavour.
Add more chicken broth if in case you reduced it to less than a cup to reach 1 cup.
To balance the acidity, you might need to add a pinch or two of sugar.
Add a splash of chicken broth to the sauce if it seems slightly thick. Or add a little more cornstarch mixed with broth if the sauce seems thin.
Nutrition Facts:
Amount Per Serving: Calories 448, Calories from Fat 216, Fat 24g37%, Saturated Fat, 10g63%, Cholesterol 133mg44%, Sodium 200mg9%, Potassium 944mg27%, Carbohydrates 11g4%, Fiber 1g4%, Sugar 3g3%, Protein 33g66%, Vitamin A 617IU12%, Vitamin C 5mg6%, Calcium 45mg5%, Iron 2mg11%
Ingredients
- 2 (10 - 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- 2 tablespoons unsalted butter
- 1 1/4 c. dry Marsala wine
- 3 garlic cloves, minced (1 tablespoon)
- 1 1/4 c. unsalted chicken broth
- Salt and freshly ground black pepper
- 1/3 c. all-purpose flour
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
- 1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
- 1/3 c. heavy cream
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
Instructions
Step 1: To a medium saucepan, heat the Marsala wine and chicken broth over medium-high heat. Bring to a boil, then adjust the heat to medium. Allow the mixture to boil for about 15 minutes until it is reduced to 1 cup.
Step 2: Sprinkle all sides of the chicken with salt and pepper. Then, coat both sides in flour.
Step 3: In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Add the pieces of chicken to the skillet once the butter has melted and seared until the internal temperature reached 165 degrees. Flip the chicken halfway through cooking and continue to cook for an additional 10 to 12 minutes.
Step 4: To a plate, transfer the chicken when done and cover with foil.
Step 5: Adjust the burner temperature to medium heat. Melt the rest of the 1 tbsp butter with 1 tbsp olive oil in the same pan. Add the mushrooms and saute for about 8 minutes, stirring often until they have shrunk and turned golden brown. To encourage browning, increase the heat a little. In the last minute of cooking, add the garlic.
Step 6: Take the pan off the heat and pour in the Marsala reduction, then add the thyme and oregano.
Step 7: Place the pan back to the burner and bring the mixture to a simmer, scraping the browned bits from the bottom of the pan as it cooks. Add the cornstarch chicken broth and stir until thickened.
Step 8: Turn the heat off, then add the heavy cream and stir to combine. To taste, season with salt and pepper. Add the chicken breast and spoon the sauce over.
Step 9: Serve immediately garnished with some parsley. Enjoy!
Notes
Decrease the Marsala reduction to 3/4 cup and increase the chicken broth to 1 3/4 cups for a mild Marsala flavour. Add more chicken broth if in case you reduced it to less than a cup to reach 1 cup. To balance the acidity, you might need to add a pinch or two of sugar. Add a splash of chicken broth to the sauce if it seems slightly thick. Or add a little more cornstarch mixed with broth if the sauce seems thin.
