Chicken Marsala
Chicken Marsala with juicy pan-seared chicken breast, mushrooms, and the most amazing sauce cooked in a single skillet in less than 30 minutes.
Ingredients
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 g) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) unsalted butter
- 8 ounces (225 g) cremini mushrooms sliced thick
- 3 cloves garlic minced
- ¾ cup (180 ml) Marsala wine
- ¾ cup (180 ml) heavy cream (double cream in the UK)
Instructions
- Season chicken with ½ teaspoon of salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside
- In the same skillet, melt the remaining butter, add the mushrooms and season with ½ teaspoon salt, cook and stir regularly for 3 minutes.
- Add the garlic and saute for a minute or until it's fragrant. Add the marsala wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Simmer and reduce the wine by half.
- Adjust the heat to medium-low, and add the heavy cream to the skillet. Allow the sauce to simmer for a couple of minutes.
- Return the chicken to the sauce to rewarm it, cook for 1 more minute then remove from heat. Garnish with fresh parsley if desired, and serve.
Notes
- Be careful not to overcook the chicken. Overcooked chicken is dry and tough. Use a meat thermometer to check the temperature of the cutlets as they're cooking, and remove them when they've reached 165°F/74°C.
- Deglazing the pan is key to the big, rich flavor in this dish. All of those brown bits at the bottom of the pan are packed with deliciousness, and you don't want to leave them out of the marsala wine sauce.
- Use a stainless steel or ceramic-coated skillet to make this recipe. Cast iron is not ideal for reducing sauces like this one, as it can hold on to previously cooked flavors.
- Leftovers of this chicken marsala recipe will keep for up to 4 days in the fridge in an airtight container. You can reheat in the microwave or a small saucepan over low heat.
Nutrition
Calories: 490kcal | Carbohydrates: 19g | Protein: 22g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 701mg | Potassium: 676mg | Fiber: 1g | Sugar: 6g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/chicken-marsala/