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

    4.3

    ( By zhanghengshuo )

    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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