Chicken Marsala

August 2, 2020 Add Comment
AuthorRecipe Contributor
DifficultyIntermediate

Savory chicken marsala in a rich creamy mushroom marsala sauce.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
FOR CHICKEN
 2 Chicken Breast - butterflied to make 4 fillets
 ¼ cup All-purpose Flour
 3 tbsp Olive Oil
 2 tbsp Butter
 1 tsp Garlic Powder
 1 tsp Black Pepper
 1 tsp Oregano
 1 tsp Kosher Salt
FOR MARSALA SAUCE
 2 cups 6-8 oz Sliced Mushrooms (trimmed and thinly sliced)
 8 oz 1 Cup Chicken Stock
 ¾ cup Marsala Wine
 5 Cloves Chopped Garlic
 3 tbsp Butter
 1 tsp Kosher Salt
FOR GARNISH
 2 tbsp Chopped Fresh Parsley
DIRECTIONS
1

Mix the flour, salt, garlic powder, and pepper in a large ziplock bag.

2

Add chicken breasts in the ziplock bag, and shake it well.

3

Heat a frying pan or skillet with Olive oil and butter in a large frying pan over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 4 to 5 minutes per side). Transfer to a new plate, and keep it warm.

4

In the same frying pan with the remaining grease, add 1 tablespoon of butter. Put in all the mushrooms and saute it for 3-4 minutes until browned.

5

Add the chopped garlic and cook until fragrant, about 1 minute.

6

Pour in the marsala sauce and the broth and simmer until reduced by half and starting to thicken about 10-15 minutes.

7

Garnish with parsley and serve it warm!

Ingredients

INGREDIENTS
FOR CHICKEN
 2 Chicken Breast - butterflied to make 4 fillets
 ¼ cup All-purpose Flour
 3 tbsp Olive Oil
 2 tbsp Butter
 1 tsp Garlic Powder
 1 tsp Black Pepper
 1 tsp Oregano
 1 tsp Kosher Salt
FOR MARSALA SAUCE
 2 cups 6-8 oz Sliced Mushrooms (trimmed and thinly sliced)
 8 oz 1 Cup Chicken Stock
 ¾ cup Marsala Wine
 5 Cloves Chopped Garlic
 3 tbsp Butter
 1 tsp Kosher Salt
FOR GARNISH
 2 tbsp Chopped Fresh Parsley

Directions

DIRECTIONS
1

Mix the flour, salt, garlic powder, and pepper in a large ziplock bag.

2

Add chicken breasts in the ziplock bag, and shake it well.

3

Heat a frying pan or skillet with Olive oil and butter in a large frying pan over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 4 to 5 minutes per side). Transfer to a new plate, and keep it warm.

4

In the same frying pan with the remaining grease, add 1 tablespoon of butter. Put in all the mushrooms and saute it for 3-4 minutes until browned.

5

Add the chopped garlic and cook until fragrant, about 1 minute.

6

Pour in the marsala sauce and the broth and simmer until reduced by half and starting to thicken about 10-15 minutes.

7

Garnish with parsley and serve it warm!

Chicken Marsala
IngredientsDirections