Quick and Easy Chicken Marsala with a Soft Creamy Polenta
Indulge in the comforting, restaurant-worthy flavors of this Quick and Easy Chicken Marsala with a Soft Creamy Polenta—perfect for busy weeknights or special occasions. Tender, pan-seared chicken breasts are smothered in a rich Marsala wine and mushroom sauce, featuring the aromatic depth of shallots and garlic. Served over a bed of velvety polenta enriched with butter and parmesan cheese, this dish effortlessly combines elegance and simplicity. Ready in just 45 minutes, this one-skillet recipe is a true timesaver without sacrificing bold flavors. Garnished with fresh parsley for a vibrant finish, it's the ultimate comfort food that everyone will love.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces shallots, finely chopped
- 1 piece garlic clove, minced
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 0.25 cup heavy cream
- 1 cup cornmeal (for polenta)
- 4 cups water or chicken broth (for polenta)
- 2 tablespoons butter (for polenta)
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken breasts lightly in the flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped shallots and cook for 2 minutes until softened.
Add the garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and become golden.
Pour in the Marsala wine and chicken broth. Stir well, scraping any brown bits from the bottom of the skillet. Simmer for 5 minutes to let the sauce reduce slightly.
Stir in the heavy cream and return the chicken breasts to the skillet. Simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens slightly.
Meanwhile, prepare the polenta by bringing 4 cups of water or chicken broth to a boil in a saucepan.
Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Lower the heat and cook the polenta for 5 minutes, or until thickened, stirring often.
Stir in the butter and parmesan cheese into the polenta until smooth and creamy. Season with additional salt to taste if needed.
To serve, spoon a portion of polenta onto a plate and top with a chicken breast and Marsala sauce. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.9 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1040 mg | 22% | |
*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.
