Chicken Marsala Delicious
Elevate your weeknight dinner game with "Chicken Marsala Delicious," a restaurant-quality dish that's surprisingly simple to make at home. Tender, pan-seared chicken breasts are paired with earthy cremini mushrooms and simmered in a rich, velvety Marsala wine sauce enhanced with garlic, chicken stock, and a touch of cream for a truly indulgent flavor. This classic Italian-American recipe features perfectly balanced savory and slightly sweet notes, making it the ideal choice for a special meal or cozy gathering. Ready in just 40 minutes, this one-skillet dish is perfect for busy cooks who don't want to compromise on flavor. Serve it over pasta, fluffy mashed potatoes, or alongside fresh steamed veggies for a complete and satisfying meal. Whether you're cooking for family or entertaining guests, Chicken Marsala Delicious is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 0.75 cups dry Marsala wine
- 0.5 cups chicken stock
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley (chopped)
Instructions
Place the chicken breasts between pieces of plastic wrap or parchment paper and pound them to about 1/2-inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
In the same skillet, add the remaining butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and start to brown.
Add the minced garlic to the mushrooms and cook for 1-2 minutes, until fragrant.
Carefully pour in the Marsala wine, scraping the skillet to deglaze and remove any browned bits. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
Add the chicken stock and heavy cream, stirring to combine. Let the sauce simmer for another 3-4 minutes until it thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat the chicken through.
Garnish with fresh parsley before serving. Serve hot with your choice of pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 711 mg | 15% | |
*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.
