Carolyns Chicken Marsala
Elevate your dinner table with Carolyn's Chicken Marsala, a rich and flavorful Italian classic perfect for an elegant yet approachable meal. Tender, golden-browned chicken breasts are simmered in a luxurious sauce made with earthy baby Bella mushrooms, fragrant garlic, savory chicken broth, and the deep, nutty sweetness of dry Marsala wine. A touch of heavy cream adds a velvety richness, while fresh parsley provides a burst of freshness. This easy-to-follow recipe takes just 45 minutes from start to finish, making it an ideal choice for both busy weeknights and special occasions. Serve it over creamy mashed potatoes, buttery pasta, or alongside steamed vegetables for a deliciously satisfying meal that's sure to impress. Perfect for lovers of Italian cuisine, this homemade Chicken Marsala strikes the perfect balance between comfort food and gourmet.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces baby Bella mushrooms, sliced
- 2 cloves garlic, minced
- 0.5 cups dry Marsala wine
- 0.75 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
On a plate, mix the flour, salt, and black pepper. Dredge each chicken breast in the mixture, shaking off any excess flour.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes until they are browned and softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits on the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and bring the mixture to a simmer. Cook for another 3-5 minutes to allow the sauce to thicken slightly.
Stir in the heavy cream, cooking for 1-2 minutes until the sauce is rich and creamy. Taste and adjust seasoning with more salt and pepper, if desired.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
Garnish with chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, pasta, or a simple side of steamed vegetables.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.8 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
