How To Make Chicken Marsala
Serve restaurant-quality chicken marsala at your weekend dinner to impress your family. Tender chicken breasts in flavorful mushroom sauce.
Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering.
Fry 2 of the chicken breasts for about 3 to 4 minutes per side until golden brown on both sides. Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 2 to 3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook for about 1 minute until fragrant.
Pour in the Marsala and the broth and simmer for about 10 to 15 minutes until reduced by half and starting to thicken.
Pour in the cream and return the chicken back into the sauce. Cook for about 3 minutes until the sauce thickens. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
- Calories: 670.77kcal
- Fat: 48.88g
- Saturated Fat: 23.51g
- Trans Fat: 0.70g
- Monounsaturated Fat: 18.04g
- Polyunsaturated Fat: 4.26g
- Carbohydrates: 21.62g
- Fiber: 1.06g
- Sugar: 3.88g
- Protein: 29.15g
- Cholesterol: 171.15mg
- Sodium: 673.32mg
- Calcium: 75.55mg
- Potassium: 710.06mg
- Iron: 2.40mg
- Vitamin A: 339.77µg
- Vitamin C: 4.12mg
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