Description
Chicken Marsala is a classic Italian-American dish featuring juicy pan-fried chicken breasts in a rich and flavorful marsala wine sauce with mushrooms, garlic, and a splash of cream. This easy-to-make recipe delivers tender chicken with a savory sauce that’s perfect served alongside mashed potatoes and green vegetables.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
- 3 tbsp olive oil
- 1 tbsp unsalted butter
Sauce & Vegetables
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced, mixture of chestnut and button mushrooms recommended)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare the chicken: Slice the chicken breasts horizontally to create four thin fillets for even cooking.
- Set up dredging stations: Lightly whisk the egg in a shallow bowl. In another shallow bowl, combine the flour, salt, pepper, paprika, and garlic salt.
- Dredge the chicken: Dip each chicken fillet first into the egg, then coat thoroughly with the seasoned flour mixture.
- Cook the chicken: Heat olive oil in a large frying pan over medium-high heat. Fry the coated chicken fillets on both sides until golden brown and cooked through, about 3-4 minutes per side. Remove chicken and set aside on a plate.
- Prepare the sauce base: Add butter to the same pan and reduce heat to medium. Cook the sliced onion for 3-4 minutes until soft and translucent.
- Cook mushrooms and garlic: Add minced garlic and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until mushrooms are lightly browned.
- Deglaze with Marsala wine: Pour in Marsala wine and bring to a boil. Let simmer for 5 minutes to reduce slightly and develop flavor.
- Add chicken and stock: Return the cooked chicken fillets to the pan and add the chicken stock. Bring to a boil again and simmer for another 5 minutes until chicken is heated through and sauce has thickened slightly.
- Finish with cream: Stir in the double/heavy cream and turn off the heat.
- Serve: Plate the chicken topped with sauce and a sprinkling of fresh chopped parsley. This dish pairs wonderfully with mashed potatoes and green vegetables.
Notes
- This dish delivers juicy pan-fried chicken in a rich marsala wine mushroom sauce with a touch of cream for extra indulgence.
- For a non-alcoholic version, substitute the Marsala wine with an equal amount of chicken stock or grape juice mixed with a splash of vinegar.
- Using a mix of chestnut and button mushrooms adds depth to the flavor.
- Ensure the chicken breasts are sliced thinly for quicker and even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
