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Chicken Marsala
This Chicken Marsala recipe features a rich mushroom sauce that's infused with Marsala wine, making every bite delicious.
Servings 4 servings
Calories 613kcal
Equipment
Ingredients
- 2 slices chicken breasts boneless, skinless - butterflied to get 4 pieces, about 1.25 - 1.5 lbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 4 tablespoons olive oil adjust if necessary; make notes
- 8 ounces baby bella mushrooms sliced (aka cremini)
- 8 ounces button mushrooms sliced
- 2 tablespoons garlic you can go up to 2
- ¾ cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
Garnish
- parsley fresh, chopped for garnish
Instructions
- Slice each breast horizontally to halfway. Season with salt and pepper, and dredge in flour.
- Heat 2 tablespoons olive oil in a large skillet and cook chicken 3-4 minutes per side. Once cooked, remove and set aside. Cover with aluminum foil to keep warm.
- Add remaining oil, mushrooms, and garlic to the skillet; cook until mushrooms brown, about 5-7 minutes. Cover the skillet with a lid. Stir occasionally
- Add Marsala wine and chicken broth. Bring to a boil and cook until reduced by half. Reduce heat to a simmer and stir in heavy cream. Simmer until thickened.
- Return the chicken to the skillet, and simmer briefly in the sauce. Garnish with parsley to serve.
Nutrition
Calories: 613kcal | Carbohydrates: 24g | Protein: 31g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 667mg | Potassium: 981mg | Fiber: 1g | Sugar: 8g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg