I really like Chicken Marsala. It was a special dish that I would order when I went out to a nice restaurant. I started making it about 12 years ago and my boys fell in love with it. I decided to make it for dinner but couldn’t find my recipe card, so I googled it — You just have to love technology. I happened to come across this recipe from Karina at Cafe Delites. She has a wonderful website and I will definitely be trying more of her recipes.
One thing that she suggested was to halve the chicken breasts horizontally. Silly me, I have always pounded it with a rolling pin. Using her suggested method made making Chicken Marsala much quicker. My boys and I had an amazing dinner. We paired it with angel hair pasta and an arugula salad. This is my new “GO TO” recipe for Chicken Marsala.
Prep Time: 10 Min Cook Time: 25 Min Ready in 35 Min — Yield: 4 servings
- ½ cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black cracked pepper
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 filets*
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 tablespoon unsalted butter as needed
- 8 ounces (250g) brown or cremini mushrooms, sliced
- 4-5 cloves garlic, minced
- ¾ cup dry Marsala wine
- 1 ¼ cup low-sodium chicken broth (or stock)
- ¾ cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
- 2 tablespoons fresh chopped parsley
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixtures and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until simmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
- In the same pan with the remaining pan grease left over from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until brown, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken (about 10-15 minutes).
- Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
*For pounding chicken breasts method:
You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use the flat side of a meat mallet or rolling pin to pound and flatten to an even ¼ inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Continue on from Step 2
** If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle
Store leftovers in an airtight container in the refrigerator for up to 4 days.
NUTRITION Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg