• Daniel Conklin

Delicious Chicken Marsala


Fun Fact: Chicken Marsala is an American version of an Italian Scaloppine dish; and while it may not be authentic Italian, it is still incredibly delicious.

#ChickenMarsala #ChickenRecipe #DinnerIdeas


"I cook with wine, sometimes I even add it to the food" -W.C. Fields

 

Cooking Tips

  • This recipe takes 30 minutes and serves 2-4 people

  • Slice Chicken Breasts horizontally and place each piece of chicken between two pieces parchment paper or plastic wrap. Then, use a rolling pin to carefully flatten each piece to an equal thickness.

  • Pairs great with the following recipes: Lemon & Herb Rice or Mashed Potatoes

  • For best results, I recommend using a cast iron or enameled cast iron skillet

 

Ingredients


Chicken

  • 2 large Chicken Breasts (Boneless and Skinless)

  • 1 Tsp. Salt

  • 1 Tsp. Ground Black Pepper

  • ¼ Cup All-Purpose Flour

  • 2 Tbsp. Olive Oil

Sauce

  • 3 Tbsp. Butter

  • 2 Cups Baby Bella Mushrooms (thinly sliced)

  • 1 ½ Tsp. All-Purpose Flour

  • ½ Tsp. Italian seasoning

  • 1 Tbsp. Minced Garlic

  • ½ Cup Dry Marsala Wine

  • 1 Cup Chicken Broth

  • ⅓ Cup Heavy Cream

  • 1 Tbsp. Fresh Parsley (chopped)

 

Directions


  1. Season both sides of the chicken with salt and pepper.

  2. Add your ¼ cup of flour to a plate and evenly coat both sides of the chicken.

  3. Using a large skillet, heat olive oil over medium-high.

  4. Sear both sides of the chicken (about 5 minutes per side) until golden brown and fully cooked. Transfer the chicken to a plate.

  5. In the same skillet, melt your butter and sauté mushrooms on both sides until golden brown, about 3-7 minutes.

  6. Stir in flour, garlic, and Italian seasoning; sauté until fragrant (1-2 minutes).

  7. Next, whisk in heavy cream, marsala wine, and chicken broth until the sauce is creamy and smooth.

  8. Reduce heat to medium and simmer for 5-7 minutes until sauce thickens.

  9. Return the chicken to skillet and coat in the sauce; simmer for another 2-3 minutes.

  10. Garnish with fresh parsley and serve.


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