CHICKEN MARSALA

PREP TIME: 10 MINS | COOK TIME: 25 MINS | TOTAL TIME: 35 MINS | SERVES: 4 people

This is a restaurant-quality meal that you can easily and quickly make at home. Lush chicken breasts smothered in a mouthwatering Marsala gravy. Enjoy a flavour-packed meal with all your favourite authentic Italian flavours with this crazy delicious Chicken Marsala!

INGREDIENTS

Chicken:

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

2 tbsp olive oil, divided

1/2 c. all-purpose flour (plain flour)

1 tsp garlic powder

1 tsp kosher salt

4 tbsp unsalted butter, divided

1/2 tsp black cracked pepper

Marsala Sauce:

4-5 cloves garlic, minced

1 tbsp unsalted butter as needed

3/4 c. dry Marsala wine

8 oz. (250 grams) brown or Cremini mushrooms, sliced

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, combine the flour, salt, garlic powder, and pepper. Coat the chicken in the flour mixture and shake 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 the oil is shimmering, add 2 chicken breasts to the skillet and fry for about 3 to 4 minutes on each side until golden brown. Then, transfer the chicken to a warm plate. Cover with foil to keep them warm. Do the same with the rest of the chicken breasts.

Step 3: Melt 1 tbsp butter in the now-empty pan. Once the butter has melted, add the mushrooms and cook for about 2 to 3 minutes until browned. Scrape any leftover chicken bits off the bottom of the pan as the mushrooms cook. Then, add the garlic and continue to cook for a minute more until aromatic.

Step 4: To the skillet, pour in the Marsala and broth. Let it simmer for about 10 to 15 minutes or until the mixture has reduced by half and beginning to thicken.

Step 5: Add the cream and chicken. Cook further to thicken the sauce. This takes another 3 minutes or so.

Step 6: Serve the chicken marsala right away garnished with some chopped parsley. Enjoy over your preferred pasta, rice, potatoes, cauliflower rice, or zucchini noodles.

NUTRITION FACTS:

Calories: 503kcal | 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

Rebecca PREP TIME: 10 MINS | COOK TIME: 25 MINS | TOTAL TIME: 35 MINS | SERVES: 4 people Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes CHICKEN MARSALA European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 503 calories 29 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• Chicken:
• 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets
• 2 tbsp olive oil, divided
• 1/2 c. all-purpose flour (plain flour)
• 1 tsp garlic powder
• 1 tsp kosher salt
• 4 tbsp unsalted butter, divided
• 1/2 tsp black cracked pepper
• Marsala Sauce:
• 4-5 cloves garlic, minced
• 1 tbsp unsalted butter as needed
• 3/4 c. dry Marsala wine
• 8 oz. (250 grams) brown or Cremini mushrooms, sliced
• 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

Step 1: In a shallow bowl, combine the flour, salt, garlic powder, and pepper. Coat the chicken in the flour mixture and shake 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 the oil is shimmering, add 2 chicken breasts to the skillet and fry for about 3 to 4 minutes on each side until golden brown. Then, transfer the chicken to a warm plate. Cover with foil to keep them warm. Do the same with the rest of the chicken breasts.

Step 3: Melt 1 tbsp butter in the now-empty pan. Once the butter has melted, add the mushrooms and cook for about 2 to 3 minutes until browned. Scrape any leftover chicken bits off the bottom of the pan as the mushrooms cook. Then, add the garlic and continue to cook for a minute more until aromatic.

Step 4: To the skillet, pour in the Marsala and broth. Let it simmer for about 10 to 15 minutes or until the mixture has reduced by half and beginning to thicken.

Step 5: Add the cream and chicken. Cook further to thicken the sauce. This takes another 3 minutes or so.

Step 6: Serve the chicken marsala right away garnished with some chopped parsley. Enjoy over your preferred pasta, rice, potatoes, cauliflower rice, or zucchini noodles.