This simple chicken marsala is a delicious dish with a creamy twist. More sauces just means more flavor, this recipe is quick, easy and really tasty!
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Recipe details
This chicken marsala recipe is so delicious that it’s hard not to fall in love. Flavored chicken with lots of flavor and creamy sauce, I can’t get enough. And it’s easy and the only thing you can do right away is the icing on the cake.
Flavor: Chicken Marsala is an elegant Italian recipe consisting of flavorful brown chicken, earthy sauteed mushrooms and a rich Marsala wine-based sauce. Texture: This dish is creamy and full of juicy chicken and tender mushrooms. Time: It takes just 30 minutes to make this recipe. Ease of Use: This is a fast and easy dinner that you will love. I mainly use kitchen staples so I can make them anytime.
What you need
Ingredient Notes
Chicken – I always go to chicken bids. Because they are juicy and easy to work with. All-purpose flour – I want to coat chicken with flour and spices to bring out the flavor when burnt in a frying pan. Seasonings – oregano, salt and black pepper add flavor to the dr. Vegetables – Onions, garlic and baby bella mushrooms add texture and a stimulating earthy flavor to this chicken. Dried Marsala Wine – This is the basis of the sauce and truly breaks or breaks this recipe. Chicken Soup – This ingredient adds flavor and acts as a base for the sauce. Heavy whipped cream – This is an option, but makes the sauce delicious and creamy.
Add-ins and replacements
Use other chicken cuts as a substitute – chicken thighs and chicken breasts can also be used. Cut them into small strips so that they can be cooked evenly and quickly. Use a variety of mushrooms – I used a baby bella, but you can use white button mushrooms, chestnut mushrooms, oyster mushrooms, or shiitake mushrooms. Add tomatoes – Add cherry tomatoes or sun-dried tomatoes to create a sweet flavor to this delicious dish. Make without Alcohol – In the non-alcoholic version, you can use white grape juice in place of marsala wine in this recipe.
How to make chicken marsala
Make a dr. Mix the flour, salt, black pepper and dried oregano into a shallow dish and set aside. Drink the chicken. Drink both sides of each chicken with a flour mixture. Cook the chicken. Melt butter and olive oil in a frying pan over high heat and place the floury chicken inside. Cook on each side for 3-4 minutes. Once all the chicken is cooked, remove them from the pan and set aside.
Stir the vegetables. In the same frying pan, fry the chopped garlic and chopped onions until they are translucent. Add mushrooms and wine. Add the mushrooms and cook until tender. Then pour in the marsala wine and cook for a few minutes, stirring.
Pro tip: Cook the wine for a few minutes so that the alcohol evaporates, leaving all the flavor behind.
Add everything together. Return the chicken soup and cooked chicken to the pan and pour in heavy cream. Cook for another 5 minutes. serve.
Recipe Tips
Thinen the chicken – If the chicken is thick, use a meat mallet to beat them into thin slices and cook them evenly. Don’t overcrowd bread – do not have too many mushrooms in the bread or steam it rather than brown. Don’t drip chicken with flour – lock in the juiciness of the meat, add consistency to the sauce, and turn the chicken into a delicious brown color. Thicken the sauce – if you want a thicker sauce, add a little more heavy cream or cornstarch. If you are using cornstarch, melt one tablespoon of cornstarch in each cup of sauce in a stew.
FAQ
Marsala wine gives this dish most of its flavor. Use imported Marsala wine. If it is made in the US, it is not real. This wine is made from grapes that are not grown in the US, so I’d like to get imported wines.
This dish can be made with vermouth instead of sherry (not cooking sherry), madeira, or marsala wine.
I personally prefer whether I like Marsala sauce with dry and sweet Marsala wine. Dry things add a depth of flavor, while sweets make the sauce a little sweeter, but not too complicated.
Provide suggestions
This homemade chicken marsala is juicy and flavorful. Great taste with grains, salads, potatoes and pasta.
Grain: Serve this chicken dish with white rice, cypressa alhos, wild brown rice, quinoa fried rice, or pork fried rice. Salad: Enjoy crab salad, spinach salad, broccoli cranberry salad, or roasted eggplant salad. Potatoes: Combine this dish with roasted Parmesan, crispy air fries, scalloped potatoes, or air fries baked potatoes. Pasta: Chicken Marsala is served on plain pasta or with asparagus pasta, pasta pomodoro, spaghettic vora, or a simple pennuala vodka.
Create this recipe in advance
Make it first: Drink and cook the chicken and store in the fridge in an airtight container until you are ready to make and mix the sauce.
Storage: Store this chicken marsala in an airtight container in the fridge for up to 4 days. Reheat in an oven, stove top, or microwave.
Freeze: Once cooled, freeze this chicken dish in a safe container in a freezer for up to 3 months. Thaw overnight before reheating.
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Complete recipe instructions
Easy chicken marsala recipe
The simple chicken marsala was better with a creamy twist. More sauces just mean more flavor. This recipe is quick, easy and really tasty!
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rate
Serving: 4
calorie: 559kcal
Instructions
Mix the flour, salt, black pepper and dried oregano into a shallow dish and set aside.
Drink both sides of each chicken with a flour mixture.
Melt butter and olive oil in a frying pan over high heat and place the floury chicken inside.
Cook chicken bids on both sides for 3-4 minutes. Once all the chicken has been cooked, remove it from the pan and set it aside.
In the same frying pan, fry the chopped garlic and chopped onions until they are translucent.
Add the mushrooms and cook until tender. Then pour in Marsala wine. Let the wine cook for a few minutes, stirring.
Return the chicken soup and cooked chicken to the pan and pour in heavy cream. Cook for another 5 minutes and serve with mashed potatoes or pasta.
Note
Thinen the chicken – If the chicken is thick, use a meat mallet to beat them into thin slices and cook them evenly.
Don’t overcrowd bread – do not have too many mushrooms in the bread or steam it rather than brown.
Don’t drip chicken with flour – lock in the juiciness of the meat, add consistency to the sauce, and turn the chicken into a delicious brown color.
Thicken the sauce – if you want a thicker sauce, add a little more heavy cream or cornstarch. If you are using cornstarch, melt one tablespoon of cornstarch in each cup of sauce in a stew.
nutrition
calorie: 559kcal | carbohydrates: twenty twog | protein: twenty fiveg | fat: 34g | Saturated fat: 13g | cholesterol: 117mg | sodium: 607mg | potassium: 554mg | fiber: 1g | sugar: 7g | Vitamin A: 604iu | Vitamin C: 3mg | calcium: 30mg | iron: 1mg
This recipe was originally published on August 31, 2018. I’ve adjusted a bit since then.
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With a quick follow-up of step-by-step recipes, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
