Prep time: 15 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4
Featuring pan-seared lush chicken breasts and mushrooms smothered in a mouthwatering, richly seasoned marsala wine, garlic, and herb sauce. This chicken marsala is an amazing Italian-American recipe that’s been around for ages. A must-try recipe and undoubtedly for keeps!
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
2 tablespoons olive oil
1 1/4 c. unsalted chicken broth
1 1/4 c. dry marsala wine
1/3 c. all-purpose flour
3 garlic cloves, minced (1 tablespoon)
8 ounces cremini mushrooms, sliced
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1 1/2 teaspoons cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 tablespoon minced fresh parsley
1/3 c. heavy cream
Salt and freshly ground black pepper
How to make Chicken Marsala
Step 1: To a medium saucepan, pour in the marsala wine and chicken broth. Bring to a boil over medium-high heat, then adjust the heat to medium and gently boil for about 15 minutes until the mixture has reduced to a cup.
Step 2: Sprinkle all sides of the chicken with salt and pepper. In flour, coat the chicken.
Step 3: In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp oil over medium-high heat. Add the pieces of chicken to the hot skillet and sear for about 10 to 12 minutes, turning halfway through, until cooked through and the internal temperature of the chicken reached 165 degrees.
Step 4: To a plate, transfer the chicken and cover with foil.
Step 5: Adjust the heat to medium and melt the rest of the 1 tbsp butter in the same skillet with 1 tbsp oil. Then, add the mushrooms and saute for about 8 minutes. In the last 1 minute of cooking the mushrooms, add the garlic and saute.
Step 6: Take the pan off the heat and pour in the marsala reduction and add the thyme and oregano. Place the skillet back to the heat and bring everything to a simmer, scraping the browned bits off the bottom of the pan. Add the cornstarch chicken broth mixture and stir well until the mixture has thickened.
Step 7: Turn the heat off and stir in the heavy cream. To taste, season the sauce with salt and pepper. Add the chicken breasts and spoon the sauce over. Before serving, garnish with parsley. Enjoy!
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
- 2 tablespoons olive oil
- 1 1/4 c. unsalted chicken broth
- 1 1/4 c. dry marsala wine
- 1/3 c. all-purpose flour
- 3 garlic cloves, minced (1 tablespoon)
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
- 1 1/2 teaspoons cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
- 1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
- 1 tablespoon minced fresh parsley
- 1/3 c. heavy cream
- Salt and freshly ground black pepper
Instructions
Step 1: To a medium saucepan, pour in the marsala wine and chicken broth. Bring to a boil over medium-high heat, then adjust the heat to medium and gently boil for about 15 minutes until the mixture has reduced to a cup.
Step 2: Sprinkle all sides of the chicken with salt and pepper. In flour, coat the chicken.
Step 3: In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp oil over medium-high heat. Add the pieces of chicken to the hot skillet and sear for about 10 to 12 minutes, turning halfway through, until cooked through and the internal temperature of the chicken reached 165 degrees.
Step 4: To a plate, transfer the chicken and cover with foil.
Step 5: Adjust the heat to medium and melt the rest of the 1 tbsp butter in the same skillet with 1 tbsp oil. Then, add the mushrooms and saute for about 8 minutes. In the last 1 minute of cooking the mushrooms, add the garlic and saute.
Step 6: Take the pan off the heat and pour in the marsala reduction and add the thyme and oregano. Place the skillet back to the heat and bring everything to a simmer, scraping the browned bits off the bottom of the pan. Add the cornstarch chicken broth mixture and stir well until the mixture has thickened.
Step 7: Turn the heat off and stir in the heavy cream. To taste, season the sauce with salt and pepper. Add the chicken breasts and spoon the sauce over. Before serving, garnish with parsley. Enjoy!
