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
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.
