Chicken Marsala PT45M https://img3.recipesrun.com/201907/2019/1016/77/6/623164/300x200x90.jpg Chicken Marsala is one of those dishes that sounds intimidating to make but is pretty simple. There are several steps, but if you follow the order that I outline, things flow smoothly and quickly. In 45 minutes, you’ll be serving up a delicious dish that’s fit for a weeknight dinner, or a nice party. Good luck! 4 servings Ingredients: Chopped chives, for garnish 3 tbsp. cool chicken broth or water, optional 2 tsp. cornstarch, optional 1/8 tsp. poultry seasoning 1/2 tsp. paprika 1/2 tsp. fresh ground black pepper 1/2 tsp. salt 1 tsp. garlic salt 1/2 cup flour 2 cups chicken broth 1 1/2 cups Marsala wine 8 oz. mushrooms 4 tbsp. butter 1 tbsp. olive oil 4 chicken breast halves
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Chicken Marsala

Chicken Marsala is one of those dishes that sounds intimidating to make but is pretty simple. There are several steps, but if you follow the order that I outline, things flow smoothly and quickly. In 45 minutes, you’ll be serving up a delicious dish that’s fit for a weeknight dinner, or a nice party. Good luck!
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Chicken Marsala
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 15 Mins
    • Cook Time 30 Mins
    • Total Time 45 Mins
    02 Ingredients
      • Chopped chives, for garnish
      • 3 tbsp. cool chicken broth or water, optional
      • 2 tsp. cornstarch, optional
      • 1/8 tsp. poultry seasoning
      • 1/2 tsp. paprika
      • 1/2 tsp. fresh ground black pepper
      • 1/2 tsp. salt
      • 1 tsp. garlic salt
      • 1/2 cup flour
      • 2 cups chicken broth
      • 1 1/2 cups Marsala wine
      • 8 oz. mushrooms
      • 4 tbsp. butter
      • 1 tbsp. olive oil
      • 4 chicken breast halves
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    03 Method
    • Step 1
      Mix flour, garlic salt, pepper, paprika, and poultry seasoning in a shallow dish or pie plate.
    • Step 2
      Wash, dry and slice the mushrooms. Place each chicken piece in a plastic zipper bag, squeeze all the air out, and seal the bag.
    • Step 3
      Pound the chicken with a meat mallet until 1/4-inch thick. Cut each piece in half, giving you 8 pieces. Dredge the chicken in the flour mixture.
    • Step 4
      Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter, and fry the chicken until golden on both sides. (about 4 minutes per side)
    • Step 5
      Remove the chicken from the pan, and set aside. Add 1 more tablespoon of butter to the skillet, and add the mushrooms.
    • Step 6
      Saute the mushrooms until they give off their liquid and turn brown. Then remove them from the pan, and set aside. Add the Marsala to the skillet, and bring to a boil, scraping the pan to deglaze. Boil until it has reduced by half.
    • Step 7
      Add the chicken broth, and bring back to a boil. Cook 3 minutes more.
    • Step 8
      Lower the heat to medium, and return the chicken to the pan. Let it simmer in the sauce until it’s cooked through. (approximately 5-6 minutes)
    • Step 9
      Remove the chicken from the sauce. If you want to thicken the gravy, dissolve the cornstarch in 3 tablespoons of cool chicken broth or water. Stir into the sauce and boil 2 minutes.
    • Step 10
      Return the mushrooms to the sauce and stir in the remaining 2 tablespoons of butter. Serve immediately, garnished with chives.
    04 Author
    zhanghengshuo zhanghengshuo
    79 Recipes
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