Chicken Marsala
Chicken Marsala is a quick and easy Italian-American classic, made with juicy, pan-fried chicken smothered in a rich and creamy wine sauce.
Servings: 4
Ingredients
- 1 ½ pounds chicken breast cutlets
- 1/3 cup all purpose flour
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1 large shallot sliced thin
- 2 garlic cloves minced
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- In a gallon ziplock bag mix together the flour, salt, pepper, garlic powder, and paprika.
- Dredge chicken cutlets in flour and shake off any excess.
- Heat a large pan over medium-high heat and add the butter and olive oil. Add the chicken cutlets to the pan and cook for 3-4 minutes on each side, until lightly golden brown and a thermometer registers 165℉. Remove to a plate and cover with foil.
- Wipe out any burned flour bits (browned is ok), and add a bit more oil or butter if needed. Add the mushrooms and shallots and cook for 5-6 minutes, or until they are browned and have given up their moisture. Add in the garlic and cook for 1 more minute.
- Add in the Marsala and reduce by half. Add in the chicken broth and continue to cook for 3-4 minutes. Add in the cream and chicken, and cook until heated through and the sauce is thickened. Garnish with fresh chopped parsley and serve.
Nutrition
Calories: 457kcal | Carbohydrates: 18g | Protein: 40g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 1290mg | Potassium: 1004mg | Fiber: 1g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg
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