Chicken Marsala Recipe
That creamy, savory Marsala sauce you keep ordering at Italian restaurants? Make it better at home in 40 minutes. Golden chicken, browned mushrooms, a velvety wine sauce you'll be spooning over everything. One skillet. Done.
Ingredients
Instructions
Pat dry the chicken breasts and season with salt and pepper.
Dredge the chicken in the flour and shake off excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.
Cook the chicken 3–4 minutes per side until golden and just cooked through. Transfer to a plate and set it aside.
In the same skillet, add remaining 1 tbsp butter.
Sauté mushrooms 5–6 minutes until browned.
Then add the garlic and saute for 30 seconds.
Pour in Marsala and scrape up browned bits with a wooden spoon to deglaze the pan. Simmer 2–3 minutes to reduce slightly.
Add broth and remaining ½ teaspoon salt and ¼ teaspoon pepper. Simmer for 4–6 minutes until lightly thickened.
Reduce the heat to medo=ium-low, stir in the cream and simmer for 1 minute.
Return the chicken to the skillet; spoon the sauce over and simmer for 1–2 minutes to warm through.
Top with parsley and grated parmesan cheese. Pair with fettuccine noodles to enjoy.
Nutrition
- Serving Size
- 1 serving
- Calories
- 463 kcal
- Carbohydrate Content
- 16 g
- Protein Content
- 28 g
- Fat Content
- 27 g
- Saturated Fat Content
- 12 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 121 mg
- Sodium Content
- 738 mg
- Fiber Content
- 1 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 12 g
