24 March, 2021
Chicken Marsala
Posted in : Main Dish on by : admin
Chicken Marsala
Chicken Marsala is so savory and delicious and easy to make. Be sure to use Marsala wine for the signature taste of this dish. Stir over fettucine or spaghetti pasta and you won't be disappointed. Serve with garlic bread and a Caesar salad and you can wow any dinner guests!
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces button mushrooms, sliced (I like Baby Bellas)
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 3/4 cup marsala wine (not sweet)
- 3/4 cup chicken stock, reduced sodium
- 1/2 cup heavy whipping cream
- 2 tablespoons parsley, finely chopped
Instructions
- Cut chicken breasts in half lengthwise to make 4 cutlets. Place between plastic wrap and pound until 1/2 inch thick. Season with salt and pepper, dredge in flour shaking off excess and set aside.
- Heat a heavy-bottomed pan over medium heat. Add the olive oil and the butter and once hot, add dredged chicken breast and sauté until golden and cooked through – about 3 minutes on each side. Set chicken aside and cover with foil.
- Add more oil to the pan if needed and add mushrooms and sauté until excess liquid from the mushrooms evaporates and mushrooms are golden. Stir in onion powder and minced garlic and sauté another 30 seconds until fragrant.
- Add the Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (about 4 minutes). Then add chicken stock and while stirring, add 1/2 cup heavy cream in a steady stream. Loer the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes or until slightly thickened. Season with salt to your taste.
- Return chicken to the pan and spoon the sauce over the chicken and heat through. Sprinkle with the chopped parsley. Serve with pasta and enjoy.