Chicken Marsala
Nutrition
Calories: 450cal
Carbohydrate: 20g
Protein: 35g
Fat: 23g
Cholesterol: 110mg
Sodium: 400mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- First, let’s get those chicken breasts nice and even. Give them a gentle pounding with a meat mallet until they are about 1/4 inch thick. Season them with salt and pepper.
- Take a shallow dish and pour in the flour. Dredge each chicken breast in the flour, giving it a gentle shake to tap off the excess. We don’t want too much, just enough to coat.
- Heat up the olive oil and 1 tablespoon of butter in a nice large skillet over medium heat. Once it’s shimmering, add in the chicken breasts. Cook each side for about 5 minutes, or until they’re a lovely golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add those sliced mushrooms and let them cook gently. We’re looking for them to become tender and golden, which should take about 5 minutes or so.
- Now, pour in the Marsala wine and chicken broth. Use your trusty wooden spoon to scrape up any lovely browned bits from the bottom. Let this simmer for about 10 minutes, until the liquid is reduced by half.
- Stir in the cream and let that cook for another 3-4 minutes. The sauce should be nice and thick. Put the chicken back into the skillet, let it get to know the sauce for a couple minutes. Make sure it’s well-coated and heated through.
- Sprinkle the chopped parsley over everything, and it’s ready to serve. See how easy that was?
