Chicken Marsala
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 496.9
- Total Fat: 22.9 g
- Cholesterol: 136.5 mg
- Sodium: 204.2 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.1 g
- Protein: 42.2 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
Introduction
Chicken lightly breaded, in a sauce made with Marsala Wine, mushrooms, garlic and shallots. Chicken lightly breaded, in a sauce made with Marsala Wine, mushrooms, garlic and shallots.Number of Servings: 4
Ingredients
-
2/3 cup all-purpose flour
4 (6oz) chicken breasts, boneless skinless cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, large finely chopped
2 cloves garlic, finely chopped
4 ounces mushrooms, cremini, sliced
1/2 cup sweet Marsala
3 thyme sprigs, fresh
3/4 cup chicken broth, reduced-sodium
Tips
This dish is nice served with pasta, rice or mashed potatoes, but not necessary.
Directions
Place flour in a shallow plate and season with salt and pepper. Dredge chicken in flour mixture to coat lightly.
In a large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.
Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant. Add mushrooms and season with salt and pepper. Sauté 3 minutes, or until mushrooms are tender and their juices evaporate.
Add Marsala, thyme sprigs, and simmer until Marsala reduces by half, about 2 minutes. Add broth and simmer about 5 minutes, or until reduced by half.
Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat. Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste.
Transfer chicken to plates. Spoon sauce over chicken and serve.
Serving Size: 2-3oz pieces, plus gravy
In a large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.
Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant. Add mushrooms and season with salt and pepper. Sauté 3 minutes, or until mushrooms are tender and their juices evaporate.
Add Marsala, thyme sprigs, and simmer until Marsala reduces by half, about 2 minutes. Add broth and simmer about 5 minutes, or until reduced by half.
Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat. Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste.
Transfer chicken to plates. Spoon sauce over chicken and serve.
Serving Size: 2-3oz pieces, plus gravy