Printable recipe cardNatashas Kitchen
Chicken Marsala
Original source
Natashas Kitchen on YouTubeMake restaurant-quality chicken marsala at home with this easy recipe! Pan-fried chicken topped with a creamy, savory marsala sauce.
Make restaurant-quality chicken marsala at home with this easy recipe! Pan-fried chicken topped with a creamy, savory marsala sauce.
Yield
6
Ingredients
13
Steps
19
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Ingredients
- 1 1/4 lbs chicken breast ((2 large), or chicken tenders)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup all-purpose flour ( for dredging)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms (halved or thickly sliced if very large)
- 1/2 tsp onion powder
- 2 garlic cloves (minced)
- 3/4 cup dry marsala wine ((not sweet))
- 3/4 cup chicken stock (reduced-sodium)
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley (finely chopped)
Method
- Slice 8 oz of brown mushrooms and set aside.
- Finely mince 2 large garlic cloves.
- Chop 2 Tbsp of fresh parsley.
- Cut 2 large chicken breasts in half lengthwise to make four cutlets.
- Pound the chicken between plastic wrap to about 1/3 to 1/4 inch thick.
- Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper.
- Pour 1/4 cup of flour into a shallow bowl, then dip each chicken cutlet, shaking off excess flour.
- Heat a large skillet over medium heat, add 2 Tbsp olive oil and 1 Tbsp butter.
- Add the floured chicken to the skillet in a single layer and sauté about 3 minutes per side until golden and cooked through.
- Remove chicken to a plate and cover with foil to keep warm.
- Add sliced mushrooms to the skillet with more oil as needed, sauté for 5 minutes until soft and golden.
- Sprinkle 1/2 tsp onion powder and add minced garlic, sauté for 30 seconds until fragrant.
- Pour in 3/4 cup dry marsala wine and boil for 4-5 minutes until most liquid evaporates.
- Add 3/4 cup chicken stock and stir.
- Slowly pour in 1/2 cup heavy whipping cream, bring to a simmer.
- Cook for another 4-5 minutes until sauce slightly thickens.
- Season with an additional 1/4 tsp salt or to taste.
- Return chicken to the skillet, sprinkle with 2 Tbsp chopped parsley.
- Spoon sauce over chicken and heat just until chicken is warmed through, then remove from heat.
