Chicken Marsala for Two
Indulge in the cozy elegance of Chicken Marsala for Two, a perfect date-night dinner that combines tender, pan-seared chicken breasts with a rich and velvety Marsala wine sauce. This one-skillet recipe features earthy cremini mushrooms, fragrant shallots, and garlic, all simmered in a luscious combination of dry Marsala wine, chicken broth, and a touch of heavy cream. Ready in just 40 minutes, this classic Italian-American dish is elevated with its balance of bold flavors and easy preparation. Serve it with creamy mashed potatoes or al dente pasta to soak up every drop of the savory sauce, and finish with a sprinkle of fresh parsley for a restaurant-quality meal at home. Perfectly portioned for two, this dish is as romantic as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 1 small Shallot, finely minced
- 2 cloves Garlic, minced
- 1 cup Cremini or white mushrooms, sliced
- 0.5 cups Dry Marsala wine
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 1 tablespoon Fresh parsley, chopped, for garnish
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch with a meat mallet.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat a large skillet over medium heat and add 1 tablespoon of butter and the olive oil. Once melted and hot, add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Add the minced shallot and garlic and sauté for 1-2 minutes until fragrant and soft.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 4-5 minutes until they are browned and tender.
Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for about 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Let the sauce simmer for another 4-5 minutes until it has thickened slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to heat through and absorb the flavors.
Garnish with chopped fresh parsley and serve immediately with your choice of side, such as mashed potatoes or pasta.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 12.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1480 mg | 31% | |
*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.
