Description
This Chicken Marsala recipe features tender pan-fried chicken breasts smothered in a rich, flavorful Marsala wine sauce with mushrooms, onions, garlic, and a touch of cream. Perfect for an elegant weeknight dinner or special occasion, served best 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
Sauce & Cooking
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 brown onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 250 g (8 oz) mushrooms, sliced (mixture of chestnut and button mushrooms recommended)
- 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 in half horizontally to create four chicken fillets. This helps them cook evenly and quickly.
- Prepare Dredging Station: Lightly whisk the egg in a shallow bowl. In another bowl, combine the flour, salt, black pepper, paprika, and garlic salt.
- Coat the Chicken: Dip each chicken fillet first into the beaten egg, then dredge thoroughly in the seasoned flour mixture to coat evenly.
- Pan-Fry the Chicken: Heat olive oil in a large frying pan over medium-high heat. Fry the chicken fillets on both sides until golden brown and cooked through. Remove and set aside on a plate.
- Cook the Aromatics: In the same pan, add butter and melt over medium heat. Sauté the sliced onion for 3-4 minutes until slightly softened. Add the garlic and mushrooms, cooking for another 5 minutes, stirring occasionally until mushrooms are browned.
- Deglaze with Marsala Wine: Pour in the Marsala wine, bring to a boil, then reduce to a simmer and cook for 5 minutes to reduce and concentrate the flavors.
- Finish the Sauce and Simmer: Return the chicken to the pan and add chicken stock. Bring back to a boil and let simmer for an additional 5 minutes allowing the chicken to absorb the sauce flavors.
- Add Cream and Garnish: Stir in the heavy cream to enrich the sauce, then turn off the heat. Sprinkle fresh chopped parsley over the top before serving.
- Serve: Plate the chicken and mushrooms with sauce spooned over. Ideal accompaniments include mashed potatoes and steamed green vegetables for a complete meal.
Notes
- This classic Italian-American dish is quick to make and perfect for impressing guests with minimal effort.
- For a no-alcohol version, substitute Marsala wine with chicken broth mixed with a splash of white grape juice or additional chicken stock.
- Use a mix of mushrooms for added depth of flavor, such as cremini, button, and chestnut mushrooms.
- Ensure the chicken is patted dry before coating to achieve a nice golden crust while frying.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
