Chicken Marsala
Chicken Marsala is a quick and easy one-pan dinner with juicy chicken and a rich mushroom wine sauce. Make it for busy nights or special meals anytime.
Servings: 4
Calories: 795kcal
Ingredients
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 thin chicken filets/cutlets or two large chicken breasts cut lengthwise in half
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 2 cups brown mushrooms sliced
- ¼ cup shallots finely chopped
- 3 teaspoons garlic minced
- 1 cup chicken broth low sodium
- ¾ cup dry marsala wine
- ½ cup heavy cream 33%
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh parsley chopped
Instructions
- In a large sealable food storage bag, shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
- Heat olive oil and butter over medium-high heat in a 13-inch frying pan.
- Cook chicken until the internal temperature of 165°F is reached. Remove chicken from pan and set aside for now.
- In the same pan with leftover butter and oil, add the sliced mushrooms, shallots, and garlic. Cook over medium-high heat until mushrooms are browned and soft, about 2 to 3 minutes.
- Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
- Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
- Sprinkle fresh parsley over top before serving.
Notes
- When you add Marsala wine, scrape up those flavorful brown bits from the pan. This adds depth to your sauce.
Nutrition
Calories: 795kcal | Carbohydrates: 21g | Protein: 77g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 1011mg | Potassium: 1629mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1063IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 3mg