Chicken Marsala
Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini.
Servings: 8
Calories: 482kcal
Ingredients
Mushrooms
- 8 ounces button mushrooms stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons garlic, minced
Chicken
- 4 boneless skinless chicken breasts
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup chicken stock
- 3 teaspoons corn starch
- 2/3 cup dry Marsala wine
- 1 tablespoon parsley, chopped
- Salt and pepper, to taste
- 12 ounces egg noodles, cooked (optional)
Instructions
Mushrooms
- In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
- Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
- Add garlic and cook for 1 more minute.
- Transfer mushrooms to a plate and set aside.
- Wipe pan clean with a damp paper towel.
Chicken
- Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
- Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
- On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
- Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
- Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
- Transfer to a plate and set aside (tent to keep warm).
- Heat the remaining oil and butter until sizzling.
- Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.
- Transfer to the same plate.
- In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
- Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
- Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
- Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.
Nutrition
Calories: 482kcal