Chicken Marsala is a one-pot meal with soft chicken breasts in delicious mushroom marsala sauce and ready in about 30 minutes.
Flavor: The sauce is rich, slightly earthy from mushrooms, and a hint of sweetness from Marsala wine. Time-saving tip: Exchange chicken breast for 8 thin chicken cutouts and buy sliced mushrooms. Suggestions to serve: I love serving this chicken marsala recipe with pasta or garlic mashed potatoes.
Chicken Marsala Ingredients Tips
Chicken: UE boneless chicken breast, boneless chicken thighs or chicken thighs, or cutlets.
Marsala: Marsala is a fortified wine from Sicily. Choose dry marsala wine rather than sweet variety. It is used to create Italian desserts. It can be replaced with sherry, harbor or Madeira. Sauce: This marsala sauce is thickened with chicken soup, butter, shallots and thyme in flour. Mushrooms: Use a variety of mushrooms. I love Baby Bella (aka Cremini Mushrooms), but the white mushrooms and Porto Bello are also great options.
Variations
Flavor: Add garlic along with mushrooms. Shallots can be replaced with red or white onions. Creamy: It’s not traditional, but at the end of step 2, whisk about ¼ cup heavy whipped cream to prepare a creamy sauce. Vegetables: Add chopped asparagus, spinach, or peas to add more texture and color.
Decorate with parsley and make it desirable.
Storage and leftovers
Store remaining chicken marsala in a fridge airtight container for up to 3 days and reheat in a microwave or stovetop over medium heat.
Freeze the cooling section in the zipper bag for up to 4 months. Thaw in the fridge overnight and reheat in the microwave or lower in the valley.
What to serve with chicken marsala
Have you made this chicken marsala recipe? Leave a rating and comments below!
Chicken Marsala
This simple chicken marsala recipe combines soft chicken with delicious mushrooms and Marsala wine sauce to enjoy a cozy restaurant-like meal at home.
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Cover the chicken breast with plastic wrap and pound up to ¼ inch thick using the flat side of the meat mallet or the gentle pins. Season with salt and pepper and drizzle with flour.
In a large skillet, preheat the olive oil over medium high heat. Cook chicken in batches for 3-4 minutes or until cooked. Transfer the chicken to a plate.
To make sauce
To the same bread, add 2 tablespoons of butter, thyme and shallots and cook over medium heat for about 3 minutes until tender. Add the mushrooms and cook until juice is released, about 5 minutes. Stir in 1½ tablespoons of flour and cook for another minute.
Pour in the marsala wine and stock or soup and simmer until thick and bubbly, about 3 minutes.
Return the chicken to the bread and simmer for 2-3 minutes or until cooked.
Serve on garnish and pasta.
Chicken breast: If they are very large, they can be cut horizontally in half. Replace 8 thin chicken chicken breast.
Sauce: Creamy Chicken Marsala can be made by adding ¼ cup heavy cream to the sauce.
Leftovers: Refrigerate remaining chicken marsala for up to 4 days. Reheat in Stovetop.
calorie: 429 | carbohydrates: 20g | protein: 29g | fat: twenty fourg | Saturated fat: 6g | Polyunsaturated fat: 2g | January Saturated Fat: 13g | Trans Fat: 0.2g | cholesterol: 89mg | sodium: 683mg | potassium: 725mg | fiber: 1g | sugar: 3g | Vitamin A: 386iu | Vitamin C: 6mg | calcium: twenty threemg | iron: 2mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Chicken, dinner, appetizer, main course
cooking American, Italian© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(Tagstotranslate)Butter (T)Chicken breast (T)Chicken soup (T)Marsala wine (T)Mushroom (T)Shallot (T)Thyme
