Chicken Marsala

By zhanghengshuo

4 Person

40 Minutes

0 Calories

A classic Italian dish, chicken marsala tops the list of my favorite homemade meals. Lightly breaded chicken breast and mushrooms infused with a sweet Marsala wine sauce. You’ll be pleasantly surprised to see how quick this meal is to make and how flavorful it tastes. Perfect for a weeknight meal or a weekend celebration. This recipe takes queues from the traditional Italian Scaloppine, however, modernized with flavorful ingredients. Lean chicken is pan-fried with a golden crispy surface and paired with an amazing sauce. When making breaded chicken, be sure that the thickness of the meat is about the same. Get your stress out and pound those chickens good! Flattening the protein helps to give an even cook time, nice golden surface and prevent dry pieces.

Ingredients

1/4 cup Chopped parsley
3 tbsp. Unsalted butter
1/2 tsp. Kosher salt
1/2 cup Unsalted chicken stock
1/2 cup Marsala wine
4 cups Brown mushrooms, 1/2" slices
1/4 cup White onions, minced
2 cloves Garlic, minced
1/4 cup Olive oil
1/2 tsp. Black pepper
1 cup Kosher salt
3/4 cup All-purpose flour
4 Boneless chicken breasts

Method

01

Place the chicken breasts in between two sheets of plastic wrap and pound until they are about 1/3-inch thick. You can cut the chicken breasts into two pieces if desired.
02

Combine flour, salt, and pepper in a mixing bowl. Lightly season each side of the chicken pieces with salt.
03

Dredge chicken pieces in the flour, shaking off any excess. Then place on a plate and set aside. Heat oil over medium-high flame in a large skillet.
04

When the oil is hot, carefully add the chicken pieces to the pan and fry for 5 minutes on each side until golden, turning once. Fry in batches if the pieces don't fit comfortably in the pan.
05

After cooking, move the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the onions and garlic, sauté for 1 minute continuously stirring to ensure the garlic does not brown.
06

Insert the mushrooms and sauté until tender stirring occasionally, about 5 minutes; season with salt and pepper to taste. Turn the heat up to medium-high and add the Marsala to the pan. Boil down for 2 minutes, to cook out the alcohol.
07

Add chicken stock and 1/2 teaspoon kosher salt, cook for 8 to 10 minutes until the sauce is reduced by about half (reduced to 1/2 cup liquid). Turn the heat to low and whisk in butter, until fully incorporated into the sauce.
08

Return the chicken to the pan and simmer gently for 1 to 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Chicken Marsala

4.6

( By zhanghengshuo )

01 Information

Grade medium
Serving 4 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

1/4 cup Chopped parsley

3 tbsp. Unsalted butter

1/2 tsp. Kosher salt

1/2 cup Unsalted chicken stock

1/2 cup Marsala wine

4 cups Brown mushrooms, 1/2" slices

1/4 cup White onions, minced

2 cloves Garlic, minced

1/4 cup Olive oil

1/2 tsp. Black pepper

1 cup Kosher salt

3/4 cup All-purpose flour

4 Boneless chicken breasts

03 Method

Step 1

Place the chicken breasts in between two sheets of plastic wrap and pound until they are about 1/3-inch thick. You can cut the chicken breasts into two pieces if desired.

Step 2

Combine flour, salt, and pepper in a mixing bowl. Lightly season each side of the chicken pieces with salt.

Step 3

Dredge chicken pieces in the flour, shaking off any excess. Then place on a plate and set aside. Heat oil over medium-high flame in a large skillet.

Step 4

When the oil is hot, carefully add the chicken pieces to the pan and fry for 5 minutes on each side until golden, turning once. Fry in batches if the pieces don't fit comfortably in the pan.

Step 5

After cooking, move the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the onions and garlic, sauté for 1 minute continuously stirring to ensure the garlic does not brown.

Step 6

Insert the mushrooms and sauté until tender stirring occasionally, about 5 minutes; season with salt and pepper to taste. Turn the heat up to medium-high and add the Marsala to the pan. Boil down for 2 minutes, to cook out the alcohol.

Step 7

Add chicken stock and 1/2 teaspoon kosher salt, cook for 8 to 10 minutes until the sauce is reduced by about half (reduced to 1/2 cup liquid). Turn the heat to low and whisk in butter, until fully incorporated into the sauce.

Step 8

Return the chicken to the pan and simmer gently for 1 to 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

04 Author