Chicken Marsala Pollo Marsala
Indulge in the rich and savory flavors of Chicken Marsala Pollo Marsala, a classic Italian-American dish that brings elegance to your dinner table with minimal effort. Juicy, golden-brown chicken breasts are simmered in a luxurious mushroom and Marsala wine sauce, enhanced with a touch of garlic and cream for ultimate decadence. This one-pan recipe combines earthy cremini mushrooms, fragrant garlic, and the sweet warmth of Marsala wine, creating a velvety sauce that perfectly complements the tender chicken. Ready in just 40 minutes, this dish is ideal for weeknight dinners or impressive entertaining. Serve with mashed potatoes, pasta, or steamed vegetables to soak up every drop of the flavorful sauce. Perfectly balanced and easy to make, Chicken Marsala Pollo Marsala is a must-try comfort food classic!
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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
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 0.75 cups dry Marsala wine
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound each piece to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining butter and olive oil to the skillet. Add the sliced mushrooms and cook for 5-6 minutes, stirring frequently, until browned and softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes, or until the sauce 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 warm through.
Garnish the dish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, pasta, or a side of steamed vegetables.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.4 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 154 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2964 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.
