Chicken Marsala PT40M https://img4.recipesrun.com/201907/2019/1106/e6/9/283213/300x200x90.jpg Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste! 4 servings Ingredients: 2 tbsp. fresh chopped parsley 3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**) 1 1/4 cup low-sodium chicken broth ((or stock)) 3/4 cup dry Marsala wine 4-5 cloves garlic, (minced) 8 ounces (250g) brown or Cremini mushrooms, sliced 1 tbsp. unsalted butter (as needed) 4 tbsp. unsalted butter, (divided) 2 tbsp. olive oil, (divided) 2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*) 1/2 tsp. black cracked pepper 1 tsp. garlic powder 1 tsp. kosher salt 1/2 cup all-purpose flour ((plain flour))

Chicken Marsala

4.7

( By Ellie )

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Marsala Sauce:
- 2 tbsp. fresh chopped parsley
- 3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
- 1 1/4 cup low-sodium chicken broth ((or stock))
- 3/4 cup dry Marsala wine
- 4-5 cloves garlic, (minced)
- 8 ounces (250g) brown or Cremini mushrooms, sliced
- 1 tbsp. unsalted butter (as needed)
Chicken:
- 4 tbsp. unsalted butter, (divided)
- 2 tbsp. olive oil, (divided)
- 2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
- 1/2 tsp. black cracked pepper
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 cup all-purpose flour ((plain flour))

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03 Method

Step 1

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
Step 2

Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
Step 3

In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Step 4

Add the garlic and cook until fragrant, about 1 minute.
Step 5

Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
Step 6

Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Step 7

Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

04 Author

Ellie

1078 Recipes

Chicken Marsala

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