chicken marsala in a deliciously creamy mushroom sauce rivals any restaurant! cook a chef tasting chicken recipe right at home like a pro!
Quite possibly the most pursued dishes served in cafés is really quick and simple to make in your own special kitchen. Flavourful Chicken Marsala with EXTRA sauce to present with your chicken and sides, with a bona fide Italian taste! Ideal for end of the week OR weeknight cooking, this is one chicken formula you will set aside a few minutes and time once more.
A variety of the conventional Italian Scaloppine, this Americanized Marsala form is totally addictive. It’s no big surprise it’s quite possibly the most arranged chicken dishes in eateries! Made with brilliant, fresh, seared chicken, a mushroom-filled smooth Marsala wine sauce and a decent kick of garlic, this Chicken Marsala formula is powerful!
This Marsala formula makes sufficient rich sauce to pour over pasta (holy messenger hair is the favored decision), potatoes or rice, or keep it lower in calories and appreciate over cauliflower rice or zucchini noodles!
Marsala wine is a braced wine from Sicily with a profound flavor and is utilized in this sauce to make a caramelized rich flavor. When making flavorful dishes like Chicken Marsala, dry Marsala is the most ideal alternative. Save your sweet Marsala for pastries!
Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!
Chicken:
- 1/2 cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black cracked pepper
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
Marsala Sauce:
- 1 tablespoon unsalted butter as needed
- 8 ounces (250g) brown or Cremini mushrooms, sliced
- 4-5 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 1/4 cup low-sodium chicken broth (or stock)
- 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
- 2 tablespoons fresh chopped parsley
INSTRUCTIONS
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
- In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
NOTES
*For pounding chicken breasts method:You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.Continue on from Step 2.**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
