Chicken Marsala

Name: Chicken Marsala
Cuisine: Italian
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick; • 3 tablespoons all-purpose flour; • Salt; • Freshly ground black pepper; • 1 tablespoon olive oil; • 3 tablespoons unsalted butter; • 1 (8-oz) package pre-sliced bella or button mushrooms; • 3 tablespoons finely chopped shallots; • 2 cloves garlic, minced; • 2/3 cup chicken broth; • 2/3 cup dry Marsala wine; • 2/3 cup heavy cream; • 2 teaspoons chopped fresh thyme; • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

7 steps

Here's another great, quick meal for a weeknight-- Chicken Marsala. The recipe is adapted from Jennifer Segal. I used the Splatter Guard Pro to keep the grease off my counter and cut down on cleanup. Served over rice with a side of steamed broccoli. Yum!

Updated at: Thu, 17 Aug 2023 14:06:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2154.2 kcal (108%)

Total Fat123.3 g (176%)

Carbs53.1 g (20%)

Sugars23.8 g (26%)

Protein169.5 g (339%)

Sodium3212 mg (161%)

Fiber8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 poundsboneless skinless chicken breasts

pounded 1/4-inch thick

3 tablespoonsall-purpose flour

salt

freshly ground black pepper

1 tablespoonolive oil

3 tablespoonsunsalted butter

1 x 8 ozbutton mushrooms

pre-sliced, bella

3 tablespoonsshallots

finely chopped

2 clovesgarlic

minced

⅔ cupchicken broth

⅔ cupdry marsala wine

⅔ cupheavy cream

2 teaspoonsfresh thyme

chopped

2 tablespoonsfresh italian parsley

chopped, for serving, optional

Instructions

Step 1

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.

Step 2

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, until the chicken is golden and just cooked through. Transfer the chicken to a plate and set aside.

Step 3

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

Step 4

Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.

Step 5

Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.

Step 6

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color.

Step 7

Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more. Sprinkle with parsley, if using, and serve.

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