Chicken in Marsala Dill Sauce
Elevate your weeknight dinner game with this alluring Chicken in Marsala Dill Sauce, a creamy and aromatic dish that blends classic Italian flavors with a fresh, herby twist. Perfectly seared chicken breasts are simmered in a luxurious sauce made from Marsala wine, garlic, shallots, and a touch of heavy cream, all brightened by the zesty addition of fresh dill and lemon juice. Ready in just 40 minutes, this recipe is as elegant as it is effortless, making it ideal for both cozy dinners and special occasions. Serve this crowd-pleasing dish over fluffy mashed potatoes, buttery noodles, or roasted vegetables, and garnish with fragrant dill sprigs for a sophisticated finishing touch. Luxurious, flavorful, and easy to prepare, this chicken recipe is sure to become your go-to for comfort food with a gourmet flair.
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Recipe Information
Ingredients
- 4 piece(s) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoon(s) Unsalted butter
- 1 tablespoon(s) Olive oil
- 2 clove(s) Garlic cloves, minced
- 2 small Shallots, finely chopped
- 1 cup Chicken broth
- 1.5 cup Marsala wine
- 0.5 cup Heavy cream
- 2 tablespoon(s) Fresh dill, chopped
- 1 tablespoon(s) Lemon juice
- 4 sprig(s) Fresh dill sprigs
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge each chicken breast in the flour, shaking off the excess.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts until golden brown on both sides, about 3 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and chopped shallots. Cook until fragrant and softened, about 2-3 minutes.
Pour in the Marsala wine and chicken broth, scraping the browned bits from the bottom of the pan.
Bring the mixture to a simmer and return the chicken breasts to the skillet. Cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken again and set aside, keeping it warm.
Lower the heat to medium-low and stir in the heavy cream, lemon juice, and chopped dill. Let the sauce simmer for 2-3 minutes, or until thickened to your liking.
Return the chicken to the skillet and spoon the sauce over it. Let it warm through for 2 minutes.
Serve the chicken hot, garnished with fresh dill sprigs and a generous ladle of the Marsala dill sauce.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.0 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 680 mg | 14% | |
*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.
