Yummy Chicken Marsala
Transform your dinner table with this irresistible Yummy Chicken Marsala—a classic Italian-American dish that strikes the perfect balance of savory and indulgent. Tender, golden pan-seared chicken breasts are nestled in a luscious, velvety Marsala wine sauce infused with earthy cremini mushrooms, fragrant garlic, and a hint of cream. Quick and easy, this one-pan recipe is perfect for busy weeknights yet elegant enough to impress at your next dinner party. With just a 15-minute prep time and a simple cooking process, this dish is ready to serve in under 45 minutes. Pair it with creamy mashed potatoes, al dente pasta, or steamed vegetables to soak up every drop of the flavorful sauce. Whether you're a seasoned home cook or a beginner in the kitchen, this Chicken Marsala recipe guarantees a restaurant-worthy experience in the comfort of your own home!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 8 ounces Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 0.5 cup Dry Marsala wine
- 1 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and black pepper.
Dredge each chicken breast in the flour, shaking off any excess, and set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the pan.
Once the butter has melted, add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to prevent burning.
Pour the Marsala wine into the pan, scraping the bottom to deglaze and release any brown bits. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the chicken broth and heavy cream to the pan, stirring to combine. Simmer for 3-5 minutes until the sauce thickens.
Return the chicken breasts to the pan and spoon the sauce over the top. Allow them to heat through for about 2-3 minutes.
Sprinkle with chopped parsley, if desired, and serve immediately. Pair with pasta, mashed potatoes, or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 748 mg | 16% | |
*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.
