Chicken Marsala Recipe
A classic Italian-American dish featuring chicken breasts in a rich Marsala wine sauce with mushrooms.
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Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 1 cup All-purpose flour for dredging
- 2 tablespoon Olive oil
- 1 cup Marsala wine
- 1 cup Chicken broth
- 8 oz Mushrooms sliced
- 2 tablespoon Butter
- to taste Salt
- to taste Black pepper
- 2 tablespoon Fresh parsley chopped, for garnish
Pound the chicken breasts to an even thickness using a meat mallet.
Dredge the chicken in flour, shaking off any excess.
Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown, about 5 minutes per side. Remove and set aside.
In the same skillet, add butter and mushrooms. Cook until mushrooms are browned.
Add Marsala wine and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
Return chicken to the skillet and cook for another 5 minutes, or until cooked through.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Calories: 450kcal | Carbohydrates: 20g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg