Chicken Marshala Recipe
This Chicken Marsala recipe features tender chicken breasts cooked in a rich Marsala wine sauce with mushrooms and garlic, finished with a touch of butter and fresh parsley for a flavorful and comforting dish.
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Calories: 380kcal
Servings: 4 Servings
Equipment
- Large Skillet
- Cooking Utensils
- meat pounder
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 8 ounces mushrooms
- 2 cloves garlic
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tbsps unsalted butter
- 2 tbsps chopped fresh parsley
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, heat remaining 2 tablespoons of olive oil. Add mushrooms and garlic, sauté until mushrooms are golden brown and garlic is fragrant.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer until liquid is reduced by half.
- Stir in butter until melted and sauce is slightly thickened.
- Return chicken to skillet, spoon sauce over the chicken, and simmer for another 2-3 minutes until heated through.
- Garnish with chopped parsley before serving.
Notes
- Be sure not to overcook the chicken breasts to keep them tender and juicy.
- Adjust the amount of Marsala wine according to your preference for the intensity of flavor.
Nutrition
Serving: 1Chicken Breast With Sauce | Calories: 380kcal | Carbohydrates: 18g | Protein: 25g | Fat: 16g | Sodium: 450mg | Fiber: 1g | Sugar: 5g