Chicken Marsala
from kristineskitchenblog.comChicken Marsala is an easy yet impressive dish, perfect for enjoying with pasta, polenta or mashed potatoes. Tender, golden brown chicken breasts and mushrooms are served with a flavorful Marsala wine sauce. This one pan meal is one of the best chicken recipes I've tried!
Servings: 4 servings
Calories: 429kcal
Ingredients
- 1.5 pounds boneless, skinless chicken breasts 4 small (6 ounce) breasts or 2 large (12 ounce) breasts
- salt and black pepper
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- ⅔ cup dry Marsala wine
- ⅔ cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves
Instructions
- If using 2 large chicken breasts, slice them in half horizontally to get 4 chicken cutlets. Place the chicken breasts between 2 pieces of plastic wrap or parchment paper and pound to ¼-inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of the chicken breasts with salt and pepper.
- Place the flour in a shallow bowl or baking dish. Coat each piece of chicken with the flour, gently shaking off any excess flour.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken to the pan and brown on both sides, about 5-6 minutes per side, until the chicken is cooked through to 165° F. Remove chicken to a clean plate. If desired, tent with foil to keep warm.
- Add the butter and cremini mushrooms to the pan and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Stir in the Marsala wine, chicken broth and thyme. Simmer, stirring often, until the sauce reduces by almost half, about 3-4 minutes. (The sauce will thicken up more when you add the chicken back to the pan because of the flour on the chicken.)
- Return the chicken to the pan for about 2 minutes to warm through. Serve chicken with sauce, over mashed potatoes, pasta, polenta, or as desired.
Video
Notes
- If your grocery store sells thin sliced chicken breasts, they are perfect for using in this recipe.
- To make the sauce creamy, substitute heavy cream for half of the chicken broth in this recipe.
- Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or place chicken and sauce in a covered dish and reheat in a 350° F oven until hot.
Nutrition
Calories: 429kcal | Carbohydrates: 17g | Protein: 40g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 267mg | Potassium: 976mg | Fiber: 1g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
