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Chicken marsala in a cast iron skillet.
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5 from 1 rating

Chicken Marsala

from kristineskitchenblog.com
Chicken 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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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
  • cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • cup dry Marsala wine
  • 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
Nutrition information is only an estimate.
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