Description
A delightful Chicken Marsala recipe featuring juicy pan-fried chicken breasts in a rich and savory Marsala wine sauce loaded with mushrooms, garlic, and a splash of cream. This classic Italian-American dish is simple to prepare and perfect when served with mashed potatoes and green vegetables.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
- 3 tbsp olive oil
Sauce
- 1 tbsp unsalted butter
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced; mix of chestnut and button mushrooms preferred)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create four thin breast fillets ready for coating and cooking.
- Beat the Egg: Lightly whisk the large egg in a shallow bowl to use as a dipping base for the chicken.
- Mix the Flour Coating: In another shallow bowl, combine the plain flour, salt, black pepper, paprika, and garlic salt thoroughly.
- Coat the Chicken: Dip each chicken fillet first into the beaten egg, then dredge it in the flour mixture until fully coated.
- Pan-fry the Chicken: Heat olive oil in a large frying pan (skillet) over medium-high heat. Add the coated chicken fillets and fry until golden on both sides. Remove and set aside on a plate.
- Cook the Vegetables: Add butter to the same pan and heat over medium. Stir in sliced onion and cook until softened, about 3-4 minutes. Add garlic and mushrooms, cooking for 5 minutes until mushrooms start to brown.
- Add Marsala Wine: Pour in the Marsala wine, bring the mixture to a boil, then reduce heat and simmer for 5 minutes to develop flavor.
- Simmer Chicken in Sauce: Return the fried chicken to the pan and add chicken stock. Bring to a boil again, then simmer for 5 minutes to meld the flavors and finish cooking the chicken.
- Finish with Cream: Stir in the heavy cream gently, then turn off the heat to keep the sauce rich and silky.
- Serve: Plate the chicken topped with the mushroom Marsala sauce and garnish with fresh chopped parsley. Enjoy with mashed potatoes and green vegetables for a complete meal.
Notes
- For a no-alcohol version, substitute dry Marsala wine with white grape juice or chicken broth mixed with a splash of balsamic vinegar.
- Chicken breasts are sliced thin to ensure even cooking and tender results.
- This recipe pairs beautifully with creamy mashed potatoes and steamed greens for a balanced dinner.
- Be sure to not overcook the chicken to keep it juicy inside the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
