To Die for Chicken Marsala
Discover the ultimate comfort dish with this irresistible "To Die For Chicken Marsala" recipe! Perfectly pan-seared chicken breasts are coated in a light golden crust, then smothered in a creamy Marsala wine sauce loaded with tender mushrooms and aromatic garlic. This classic Italian-American favorite strikes the perfect balance between rich flavors and simple preparation, ready in just 45 minutes. Whether you're serving it over pasta, fluffy mashed potatoes, or alongside steamed vegetables, this elegant yet easy chicken recipe is bound to impress your family or guests. Elevate your weeknight dinners or special celebrations with this luscious blend of textures and flavors—it's truly a dish worth savoring!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Cremini or white button mushrooms, sliced
- 2 cloves Garlic, minced
- 0.75 cup Dry Marsala wine
- 0.75 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound gently with a meat mallet until about 1/2 inch thick.
Season both sides of the chicken breasts with salt and pepper.
Add the flour to a shallow dish and dredge the chicken breasts in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Cook the chicken breasts in the skillet for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and cover to keep warm.
In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Sauté for 5-6 minutes, or until the mushrooms are golden and softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, then simmer for another 4-5 minutes, or until the sauce thickens slightly. Taste and adjust seasoning if needed.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them simmer gently in the sauce for 2-3 minutes to warm through.
Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 18.3 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2881 mg | 61% | |
*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.
