Chicken Marsala

Chicken Marsala - a restaurant-quality chicken dish that is super easy to make and so delicious. Made with pan-fried chicken breast tossed in a creamy savory and sweet sauce with mushrooms. Truly a phenomenal weeknight dish for the whole family!

Course Main

Cuisine American, Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 617kcal

Author Imma

Ingredients

Flour Seasoning

⅓ cup all-purpose flour
1/2 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder

Chicken Marsala

2 chicken breasts, boneless skinless cut horizontally into 4 flat fillets then pounded into about 1/2-inch thick
salt and pepper
1 tablespoons cooking oil
2 tablespoons unsalted butter
4 ounces mushrooms cremini , sliced
1 tablespoon finely chopped garlic
2 teaspoons minced thyme
⅓- 1/2 cup sweet Marsala
3/4 cup chicken stock , reduced-sodium
½- 3/4 cup heavy cream
salt and pepper to taste
2 tablespoon minced parsley

US Customary - Metric

Instructions

Pat dry chicken breast with a paper towel, then season with salt, pepper and Italian seasoning.
Mix together flour, Italian seasoning ,granulated onion and garlic powder.
Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side.
Remove chicken from skillet and place on a plate.
Add butter to the skillet once melted add mushrooms, to the skillet, then saute for about 2-3 minutes, followed by garlic, thyme; continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns.
Pour in Marsala, chicken stock and heavy cream stirring and scraping the pan well, until it is incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.
Return chicken back to skillet, together with its juice that form on the plate to the skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.
Remove from heat and served with pasta,, rice or mashed potatoes.

Notes

If you prefer a lightened sauce, you may use evaporated milk or half and half instead of heavy cream. Make sure tho that you do not bring your sauce to a rapid boil to avoid curdling.
For those who can't get their hands on a bottle of Marsala wine, you can substitute it with a dark Sherry, Dry Madeira wine, or Red Vermouth.
The alcohol in the Marsala wine burns off as it cooks, so it's ok to serve this to kids.]
Store any leftovers in an airtight container in the fridge for up to 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition