Feta Chicken Marsala
Elevate your weeknight dinner with Feta Chicken Marsala, a rich and flavorful twist on the classic Italian-American dish. Tender chicken breasts are pan-seared to golden perfection and smothered in a creamy Marsala wine sauce infused with garlic, sautéed mushrooms, and a hint of indulgent heavy cream. The star ingredient—crumbled feta cheese—melts gently into the sauce, adding a tangy, savory depth that sets this recipe apart. Finished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Perfect for serving over pasta, rice, or with a side of roasted vegetables, Feta Chicken Marsala is a comforting crowd-pleaser that’s ready in just 45 minutes. Keywords: Feta Chicken Marsala recipe, creamy Marsala sauce, easy chicken dinner, sautéed mushrooms, tangy feta cheese.
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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
- 3 cloves Garlic cloves (minced)
- 8 ounces Button mushrooms (sliced)
- 1 cup Marsala wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Place the flour in a shallow dish and dredge the chicken breasts, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze and release any flavorful bits. Let the mixture simmer for 5 minutes to reduce slightly.
Stir in the heavy cream and bring the sauce to a gentle simmer. Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 5 minutes to warm the chicken through.
Sprinkle the crumbled feta cheese over the chicken and sauce. Cover the skillet and let cook for 2 minutes until the feta begins to soften.
Garnish with fresh parsley before serving. Enjoy over pasta, rice, or with a side of vegetables.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 36.0 g | ||
| Protein | 249.3 g | 499% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 752 mg | 58% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1408 mg | 30% | |
*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.
