Chicken Marsala
Creamy Chicken Marsala is a restaurant-quality recipe that you can make at home. It is a classic Italian-American dish that starts with tender and juicy pan-fried chicken breasts. That is topped with flavorful mushrooms and a creamy Marsala sauce. This will become one of your family's favorite dinners.
Ingredients
Chicken
- 2 large skinless, boneless chicken breasts (Cut in half horizontally to make 4 breasts)
- ½ cup all-purpose flour
- ½ cup corn starch
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Chicken Marsala Sauce
- 8 ounces brown or cremini mushrooms (sliced into ¼-Inch thick pieces)
- 4 garlic cloves (minced)
- 4 pieces bacon (chopped into ½-Inch pieces)
- ¾ cup heavy cream
- ¾ cup Marsala cooking wine
- 1¼ cups low sodium chicken broth
- 1 tsp thyme leaves
- ½ tsp ground black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- Half both chicken breasts horizontally creating 4 chicken breast pieces.
- Place the chicken breasts between two pieces of plastic wrap. Then pound to ½-inch thick with a meat mallet or rolling pin and set aside.
- Place flour, corn starch, garlic powder, and ground pepper in a shallow bowl. Whisk together until completely incorporated and set aside
- Place chicken in flour mixture and coat completely, covering all sides. Shake off excess flour mixture. Set aside.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet or 12-inch pan over medium-high heat. Fry all 4 chicken breasts until they are browned on both sides (3-4 minutes on each side). Remove move chicken breasts from skillet and place in a large bowl or plate and cover with aluminum foil. Make sure not to overcook the chicken as it will be cooked more in the sauce.
- In the same skillet lower the heat to medium. Then add bacon to the leftover chicken grease and cook for 3-4 minutes. This should be enough time to render the fat and make the bacon a light brown
- Add minced garlic and cook for 1 minute.
- Add the mushrooms and cook 2-3 minutes or until browned stirring occasionally.
- Pour in Marsala cooking wine and chicken broth and bring to a boil. Then reduce to a simmer and cook 10-15 minutes. The liquid and mushrooms should reduce by about half.
- Add heavy cream to the skillet and mix in. Then return the chicken back into the sauce and continue to cook until the sauce starts to thicken and the chicken is cooked through. This will be about 3-5 minutes. Remove from heat and plate chicken immediately.
- Garnish with fresh chopped parsley and serve. Enjoy!
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
- Best served over angel hair pasta or mashed potatoes
- Marsala cooking wine is located by the olive oil and vinegar's in the grocery store, even in Utah
Nutrition
Calories: 515kcalCarbohydrates: 35.7gProtein: 30.1gFat: 27.9gSaturated Fat: 11.2gCholesterol: 121mgSodium: 955mgPotassium: 749mgFiber: 1.1gSugar: 1.3gVitamin D: 16µgCalcium: 50mgIron: 2mg
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