Chicken Breasts with Marsala Kalamata Olives
Experience a Mediterranean-inspired twist on a classic comfort dish with this Chicken Breasts with Marsala Kalamata Olives recipe. Perfectly seared chicken breasts are simmered in a rich, savory sauce made from Marsala wine, garlic, and a hint of chicken broth, while briny Kalamata olives lend a pleasantly tangy depth to every bite. Enhanced with finely chopped shallots and garnished with fresh parsley, this dish delivers sophisticated flavors with minimal effort. Ready in just 45 minutes, it’s an ideal weeknight dinner or an impressive main course for entertaining. Serve with roasted vegetables, creamy mashed potatoes, or crusty bread to complete the meal and soak up every last drop of the irresistible sauce.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup Marsala wine
- 0.75 cup chicken broth
- 0.5 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dredge the chicken breasts in the all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Stir in the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Carefully pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Simmer for 2 minutes to slightly reduce the wine.
Add the chicken broth and Kalamata olives to the skillet, stirring to combine with the sauce.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Reduce the heat to low, cover, and let simmer for 5-7 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley before serving.
Serve hot with a side of roasted vegetables, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 34.0 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 876 mg | 19% | |
*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.
