budgetbytes4.9
Chicken Marsala
This budget-friendly Chicken Marsala recipe is so rich and flavorful, you won't believe it didn't come from your favorite Italian restaurant!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Cut the chicken breasts in half lengthwise. Place one chicken breast at a time in a heavy-duty freezer bag (unsealed) and use a tenderizing mallet (or a rolling pin…whatever is safe and sturdy that you have on hand) to hammer each one 1/4" thin, starting in the thicker middle part of the breasts and working your way to the ends. Repeat this process until all breast pieces are 1/4" thick and equally flat.
chicken breasts (boneless, skinless, $2.98)2
2
Coat
3
Combine ½ tsp salt, black pepper, dried Italian herb seasoning, and all-purpose flour in a shallow bowl, reserving 1 Tbsp of flour. Lightly coat the chicken breasts in the seasoning mixture and shake off excess flour. Transfer to a clean plate.
½ tsp salt (divided, $0.02)salt ($0.03)1 tspsalted butter ($0.27)2 Tbspblack pepper (freshly cracked, $0.05)1 tspchicken breasts (boneless, skinless, $2.98)2
4
Cook
5
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook on each side for ⏱️ 3-4 minutes. Try to not crowd your pan! You can do this in 2 batches if you need to. Once the chicken is cooked, transfer to a clean plate and cover with foil to keep warm.
vegetable oil (divided, $0.12)3 Tbspchicken breasts (boneless, skinless, $2.98)2
6
Sauté
7
Turn the heat down to medium. Add 1 tsp sea salt, sliced mushrooms, and onions. Spread them out on the pan, flipping as needed so each mushroom piece browns, about ⏱️ 3 minutes. Scrape the bottom of your pan with a wooden spoon as you go; the browned bits on the bottom become a tasty part of your sauce!
½ tsp salt (divided, $0.02)salt ($0.03)1 tspsalted butter ($0.27)2 Tbsp
8
Add the Marsala wine and broth to the pan, scraping the browned bits off the bottom again. Simmer until the liquid reduces by 1/3, about ⏱️ 4 minutes on medium-high heat.
9
Thicken
10
Now, make a slurry with your reserved 1 Tbsp of flour; whisk the flour with a small amount of water or liquid from your cooking pan until there are no lumps. Then, whisk in the flour “slurry”, minced parsley, and butter until it has completely melted. Finally, add the chicken cutlets back, flipping them halfway, cooking for another ⏱️ 4 minutes total. Let the sauce thicken while the chicken finishes cooking in the sauce.
11
Serve
12
Garnish with additional minced parsley (optional) and adjust salt and pepper to your liking. Enjoy over any pasta you have on hand!
½ tsp salt (divided, $0.02)salt ($0.03)1 tspsalted butter ($0.27)2 Tbsp
Nutrition Facts
calories
407 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sodium Content
1280 mg
protein Content
29 g
carbohydrate Content
21 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...