Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
You will surely love this awesome Chicken Marsala! Try this recipe now and prepare to be amazed. Enjoy!
Ingredients:
1 1/4 pound chicken breast (2 large), or chicken tenders
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1/4 c all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon unsalted butter
8 oz brown button mushrooms halved or thickly sliced if very large
1/2 teaspoon onion powder
2 garlic cloves minced
3/4 c dry marsala wine (not sweet)
3/4 c chicken stock reduced-sodium
1/2 c heavy whipping cream
2 tablespoons parsley finely chopped
Directions:
Step 1: Slice the chicken breasts into four even pieces.
Step 2: Use a meat mallet to pound each cut to about 1/3-inch thick.
Step 3: Season each chicken slice with salt and pepper. Coat each with flour and shake off any excess.
Step 4: Place a pan on the stove and turn the heat to medium.
Step 5: Add 1 tablespoon of butter and 2 tablespoons of olive oil, then allow them to melt and become hot.
Step 6: Add the chicken and cook each side for 4 minutes or until just cooked. Remove the chicken from the heat and cover them with foil.
Step 7: In the same pan, add more oil and allow it to become hot.
Step 8: Add the mushrooms and cook until they turn golden brown.
Step 9: Add minced garlic and onion powder. Sauté until aromatic.
Step 10: Add marsala wine and stir until well blended. Make sure to scrape the bottom to get the brown bits.
Step 11: Add chicken stock and heavy cream. Stir until well mixed, then simmer over low heat for about 5 minutes until thick.
Step 12: Season with salt and pepper to taste.
Step 13: Put the chicken back to the pan and stir until well mixed.
Step 14: Sprinkle parsley on top. Heat for 2 more minutes.
Step 15: Serve and enjoy!
Nutrition Facts:
Calories 449 | Calories from Fat 225 | Fat 25g 38% | Saturated Fat 11g 69% | Cholesterol 140mg 47% | Sodium 538mg 23% | Potassium 817mg 23% | Carbohydrates 12g 4% | Fiber 1g 4% | Sugar 2g 2% | Protein 35g 70% | Vitamin A 736IU 15% | Vitamin C 6mg 7% | Calcium 36mg 4% | Iron 2mg
Ingredients
- 1 1/4 pound chicken breast (2 large), or chicken tenders
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 c all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 oz brown button mushrooms halved or thickly sliced if very large
- 1/2 teaspoon onion powder
- 2 garlic cloves minced
- 3/4 c dry marsala wine (not sweet)
- 3/4 c chicken stock reduced-sodium
- 1/2 c heavy whipping cream
- 2 tablespoons parsley finely chopped
Instructions
Step 1: Slice the chicken breasts into four even pieces.
Step 2: Use a meat mallet to pound each cut to about 1/3-inch thick.
Step 3: Season each chicken slice with salt and pepper. Coat each with flour and shake off any excess.
Step 4: Place a pan on the stove and turn the heat to medium.
Step 5: Add 1 tablespoon of butter and 2 tablespoons of olive oil, then allow them to melt and become hot.
Step 6: Add the chicken and cook each side for 4 minutes or until just cooked. Remove the chicken from the heat and cover them with foil.
Step 7: In the same pan, add more oil and allow it to become hot.
Step 8: Add the mushrooms and cook until they turn golden brown.
Step 9: Add minced garlic and onion powder. Sauté until aromatic.
Step 10: Add marsala wine and stir until well blended. Make sure to scrape the bottom to get the brown bits.
Step 11: Add chicken stock and heavy cream. Stir until well mixed, then simmer over low heat for about 5 minutes until thick.
Step 12: Season with salt and pepper to taste.
Step 13: Put the chicken back to the pan and stir until well mixed.
Step 14: Sprinkle parsley on top. Heat for 2 more minutes.
Step 15: Serve and enjoy!
Notes
Nutrition Facts: Calories 449 | Calories from Fat 225 | Fat 25g 38% | Saturated Fat 11g 69% | Cholesterol 140mg 47% | Sodium 538mg 23% | Potassium 817mg 23% | Carbohydrates 12g 4% | Fiber 1g 4% | Sugar 2g 2% | Protein 35g 70% | Vitamin A 736IU 15% | Vitamin C 6mg 7% | Calcium 36mg 4% | Iron 2mg
