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Chicken Marsala
This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it's all covered with a richly seasoned marsala wine, garlic and herb sauce.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- skillet
- pan
📝 Preparation Steps
1
Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about ⏱️ 15 minutes.
2
Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
3
Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about ⏱️ 10 - 12 minutes.
olive oil2 Tbsp
4
Transfer chicken to a plate. Tent with foil.
5
Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
olive oil2 Tbsp
6
Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about ⏱️ 8 minutes. Add garlic during last ⏱️ 1 minute of sautéing.
7
Remove pan from heat then pour in marsala reduction***, thyme and oregano.
8
Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
9
Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
10
Sprinkle with parsley and serve immediately.
Nutrition Facts
calories
448 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
200 mg
protein Content
33 g
cholesterol Content
133 mg
carbohydrate Content
11 g
saturated Fat Content
10 g
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