The BEST Chicken Marsala
Chicken Marsala is fast and easy enough to make any night of the week. The recipe takes just minutes to prepare and cook, and it is an excellent family meal.
Ingredients
- 4 chicken breasts, boneless, or cutlets, about 1 1/4 pounds
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 ounces mushrooms, sliced
- 1/2 cup Marsala wine, dry
- Optional: Chopped parsley or green onion tops, for garnish
Instructions
- Gently flatten the chicken breasts by pounding each one between sheets of plastic wrap or in a food storage bag. They should be fairly uniform in thickness so they will cook evenly.
- Melt the butter and olive oil in a large skillet over medium-high heat.
- In a shallow bowl, combine the flour, salt, and pepper; blend thoroughly with a fork. Dip the chicken pieces in the flour mixture to coat.
- Arrange the chicken pieces in the hot fat and brown for about 2 to 3 minutes on each side. Remove the chicken pieces to a plate and set aside.
- Add the mushrooms to the skillet and cook them for about 2 minutes.
- Add the chicken pieces back to the pan along with the marsala wine. Reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, or until the chicken is thoroughly cooked. The minimum safe temperature for chicken is 165 F.
- Garnish with parsley or green onion tops, if desired
- Serve the chicken over hot cooked rice, spaghetti or capellini, or potatoes.
Nutrition
Calories: 451kcalCarbohydrates: 11gProtein: 50gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 160mgSodium: 849mgPotassium: 964mgFiber: 0.5gSugar: 3gVitamin A: 243IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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