Chicken Marsala
Chicken Marsala is a classic Italian-American recipe with juicy pan-seared chicken cooked in a creamy Marsala wine sauce with mushrooms. Make it in one pan in 30 minutes!
Servings: 4 servings
Ingredients
- 4 chicken breasts thinly sliced
- ¼ cup all-purpose flour
- 1 Tablespoon olive oil
- 4 Tablespoons butter divided
- 8 ounces sliced mushrooms
- ¼ cup thinly sliced onion
- 3 cloves garlic minced
- 2/3 cup marsala wine
- 2/3 cup chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large skillet heat oil and 2 Tablespoons of butter over high heat.
- Season chicken breasts with salt and pepper. Dredge the chicken in the flour to evenly coat. Shake off an excess.
- Add the chicken to the hot skillet and brown for 3-4 minutes on each side. Remove and keep the chicken warm.
- Reduce the heat to medium high and add the remaining butter to the pan. One melted, add the mushrooms and onions and cook for 4-5 minutes until they start to soften. Add garlic and cook for about a minute, until you can start to smell. It.
- Pour in the wine, chicken broth, heavy cream, and dried thyme. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes until it starts to thicken.
- Add the chicken back to the pan and cook for 3-4 minutes to warm the chicken and make sure it is fully cooked. Season with salt and pepper to taste.
- Remove from pan and serve over mashed potatoes, pasta etc.
Notes
- You can use the Marsala cooking wine that you'll find in most grocery stores. Or you can buy traditional Marsala wine from the liquor store.
- Any type of mushroom is fine (white button, brown mushrooms, baby bella, etc.)
Nutrition
Calories: 605kcal | Carbohydrates: 16g | Protein: 52g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 209mg | Sodium: 513mg | Potassium: 1125mg | Fiber: 1g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg
