Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 servings
Creamy and delicious chicken breasts with easy and quick marsala mushroom sauce. A mouthwatering dish that no one can say no to – super good you’ll never turn your back until it’s all gone! Perfect for the whole family and polished to serve during date nights.
Ingredients
Chicken:
2 Chicken Breasts2 Chicken Breasts
¼ cup All-purpose Flour¼ cup All-purpose Flour
½ Teaspoon Salt½ Teaspoon Salt
½ Teaspoon Black Pepper½ Teaspoon Black Pepper
1 Tablespoon Italian Seasoning or Oregano1 Tablespoon Italian Seasoning or Oregano
1 Tablespoon Olive Oil1 Tablespoon Olive Oil
1 Tablespoon Butter1 Tablespoon Butter
Sauce:
1 Tablespoon Butter1 Tablespoon Butter
2 cloves Garlic chopped2 cloves Garlic chopped
11.3 ounces Mushrooms fresh, sliced11.3 ounces Mushrooms fresh, sliced
1 cup Marsala Wine1 cup Marsala Wine
Salt pinch salt pinch
½ cup Chicken Stock or Broth½ cup Chicken Stock or Broth
⅓ cup Liquid Cream⅓ cup Liquid Cream
Garnish:
Parsley fresh, chopped parsley fresh, chopped
How to make Chicken Marsala with Mushrooms
To make the Chicken:
Step 1: Cut the chicken breasts into two lengthwise.
Step 2: Add the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in a shallow bowl. Mix well.
Step 3: Place the slices of chicken in the seasoning and coat on each side. Set aside.
Step 4: Heat a pan with olive oil and butter.
Step 5: Once hot, cook the chicken on both sides until golden.
To make the Sauce:
Step 6: Decrease the heat and add butter into the pan to make the sauce.
Step 7: Saute chopped fresh garlic for a minute over medium heat.
Step 8: Then, add in the sliced mushrooms and quickly mix. Cook until the liquid is reduced.
Step 9: Pour in the marsala to deglaze the pan, keeping an even heat.
Step 10: Add a dash of salt. Mix and continue to cook for another minute or two.
Step 11: Pour in the pan the chicken stock and liquid cream. Mix well. Cook over medium heat, reducing the sauce until it has thickened.
Step 12: Turn the heat off. Add the cooked chicken back in the pan and spoon over the sauce and mushrooms.
Step 13: Serve hot, garnished with fresh chopped parsley alongside any desired side. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 398Calories | Fat 16g25% | Saturated Fat 7g35% | Cholesterol 99mg33% | Sodium 528mg22% | Potassium 785mg22% | Carbohydrates 20g7% | Fiber 2g8% | Sugar 7g8% | Protein 29g58% | Vitamin A 331IU7% | Vitamin C 4mg5% | Calcium 40mg4% | Iron 2mg11%
Ingredients
- Chicken:
- 2 Chicken Breasts2 Chicken Breasts
- ¼ cup All-purpose Flour¼ cup All-purpose Flour
- ½ Teaspoon Salt½ Teaspoon Salt
- ½ Teaspoon Black Pepper½ Teaspoon Black Pepper
- 1 Tablespoon Italian Seasoning or Oregano1 Tablespoon Italian Seasoning or Oregano
- 1 Tablespoon Olive Oil1 Tablespoon Olive Oil
- 1 Tablespoon Butter1 Tablespoon Butter
- Sauce:
- 1 Tablespoon Butter1 Tablespoon Butter
- 2 cloves Garlic chopped2 cloves Garlic chopped
- 11.3 ounces Mushrooms fresh, sliced11.3 ounces Mushrooms fresh, sliced
- 1 cup Marsala Wine1 cup Marsala Wine
- Salt pinch salt pinch
- ½ cup Chicken Stock or Broth½ cup Chicken Stock or Broth
- ⅓ cup Liquid Cream⅓ cup Liquid Cream
- Garnish:
- Parsley fresh, chopped parsley fresh, chopped
Instructions
To make the Chicken:
Step 1: Cut the chicken breasts into two lengthwise.
Step 2: Add the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in a shallow bowl. Mix well.
Step 3: Place the slices of chicken in the seasoning and coat on each side. Set aside.
Step 4: Heat a pan with olive oil and butter.
Step 5: Once hot, cook the chicken on both sides until golden.
To make the Sauce:
Step 6: Decrease the heat and add butter into the pan to make the sauce.
Step 7: Saute chopped fresh garlic for a minute over medium heat.
Step 8: Then, add in the sliced mushrooms and quickly mix. Cook until the liquid is reduced.
Step 9: Pour in the marsala to deglaze the pan, keeping an even heat.
Step 10: Add a dash of salt. Mix and continue to cook for another minute or two.
Step 11: Pour in the pan the chicken stock and liquid cream. Mix well. Cook over medium heat, reducing the sauce until it has thickened.
Step 12: Turn the heat off. Add the cooked chicken back in the pan and spoon over the sauce and mushrooms.
Step 13: Serve hot, garnished with fresh chopped parsley alongside any desired side. Enjoy!
