Ultimate Chicken Marsala
Elevate your dinner table with the Ultimate Chicken Marsala, a classic Italian-American dish that's bursting with flavor and effortless elegance. This recipe combines tender, pan-seared chicken breasts with a rich, buttery sauce made from dry Marsala wine, savory chicken broth, and a touch of heavy cream. Sautéed cremini mushrooms and garlic create a flavorful base, while freshly chopped parsley adds a bright finishing touch. Whether served over creamy mashed potatoes, al dente pasta, or alongside crisp green beans, this comforting yet sophisticated recipe is perfect for weeknight dinners or special occasions. Ready in just 40 minutes, the Ultimate Chicken Marsala delivers restaurant-quality results straight from your kitchen, making it an irresistible favorite for any home chef.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms (sliced)
- 3 pieces garlic cloves (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 and gently pound them with a meat mallet until they are about 1/2 inch thick.
Mix the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter along with the sliced mushrooms. Sauté the mushrooms for about 5-6 minutes, or until they are golden and tender.
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning.
Pour the Marsala wine into the skillet, scraping the bottom of the pan with a wooden spoon to release any browned bits. Cook for 2-3 minutes to reduce the wine slightly.
Add the chicken broth and bring the mixture to a simmer. Allow it to cook for 3-4 minutes to reduce and thicken slightly.
Stir in the heavy cream and the remaining 1 tablespoon of butter. Let the sauce simmer gently for another 2-3 minutes, stirring occasionally, until it is silky and slightly thickened.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let the chicken simmer in the sauce for 2 minutes to reheat and absorb the flavors.
Garnish with freshly chopped parsley and serve immediately. Chicken Marsala pairs beautifully with mashed potatoes, pasta, or a side of sautéed green beans.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 19.3 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 149 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1197 mg | 25% | |
*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.
