Chicken Piccata with Marsala Sauce (by Fabio Vivaldi)

Chicken Piccata with Marsala Sauce (by Fabio Vivaldi)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 794.4
  • Total Fat: 32.5 g
  • Cholesterol: 203.3 mg
  • Sodium: 1,917.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 57.0 g

View full nutritional breakdown of Chicken Piccata with Marsala Sauce (by Fabio Vivaldi) calories by ingredient

Number of Servings: 2


    Chicken Breast, no skin, 16 ounces
    Flour, white, .33 cup
    Butter, unsalted, 2 tbsp
    Olive Oil, 1 tbsp
    Garlic, 1 clove
    half oyster and half shitake Mushrooms, fresh, 1 cup, pieces or slices
    Thyme, fresh, 4 tsp
    Marsala, 8 fl. oz (1 cup)
    Heavy Whipping Cream, 1/4 cup, fluid
    Salt, 1.5 tsp
    Pepper, black, 2 tsp


In a non-stick pan, add the butter and let it melt. Add the fresh thyme as well to heat through.

Add 3 cloves of smashed garlic and the mushrooms, sliced.

Season the entire pan with salt and pepper. Let cook until the mushrooms begin to brown and crisp.

Meanwhile pound 2 chicken breasts with a mallet till they are even (about inch thick).

Dredge each chicken breast in flour and shake off the excess flour.

Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side.

Add sweet Marsala wine to the chicken and let it burn off and start to reduce.

Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream.

Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KIMCOLLINGS.