Chicken Marsala – Spend With Pennies
[ad_1]
This chicken marsala recipe is as good as any restaurant!
Seasoned chicken breasts are simmered in a marsala wine mushroom sauce and ready to serve in less than 30 minutes!
What is Chicken Marsala?
Marsala, in Italy, produces the wine used in this recipe. This Chicken Marsala recipe smothers chicken breasts in a delicious mushroom marsala sauce.
Chicken marsala may seem fancy but this restaurant favorite is easy enough to make as a weeknight dinner!
Ingredients For Chicken Marsala
Chicken – I use boneless, skinless chicken breasts for this recipe, but you can also use boneless chicken thighs.
Marsala – Marsala is a fortified wine from Italy. Choose dry Marsala (not sweet Marsala) for the best flavor in this recipe. Good substitutions are Madeira or dry white wine, however, avoid ‘cooking wine’ for this dish.
Sauce – This marsala sauce is thickened with a bit of flour and contains chicken broth in addition to the marsala wine. Traditionally, this sauce doesn’t contain cream, but if you’d like it a bit creamier, you can add ¼ cup or so of heavy whipping cream.
Mushrooms – Any variety of mushrooms can be used; I love the earthy flavor of brown mushrooms. Use any combination, including portobellos, cremini (brown or baby bellas), or white button mushrooms!
How to Make Chicken Marsala
- Pound the chicken to an even thickness, dip it in flour, and brown it in a skillet. Set aside (as per the recipe below).
- Cook the shallots and mushrooms in butter. Add the flour.
- Add the Marsala wine and broth or stock and simmer until thickened. Add chicken back to the pan and simmer until heated through.
What to Serve with Chicken Marsala
Much like chicken parmesan, this Chicken Marsala recipe pairs well with various pasta shapes like spaghetti, penne, rotini, or bowtie. Here are some other favorite side options to serve with it!
Did you make this Chicken Marsala Recipe? Be sure to leave a rating and comment below!
Chicken Marsala
Easy Chicken Marsala is more delicious than any version from an Italian restaurant, and budget-friendly, too!
Prevent your screen from going dark
-
Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
-
In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
To Make the Sauce
-
In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
-
Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
-
Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
-
Garnish and serve over pasta.
Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.
Leftovers: Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop.
Calories: 567 | Carbohydrates: 21g | Protein: 52g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
