How To Make Chicken Marsala
Sauteing meats and veggies are our easy go-to for when we’re hungry. But saute recipes don’t have to be that plain! Add your sauteed meals to roll-ups, plain rice, and so much more. Delight yourself and get creative with these saute recipes to save you from a hectic day.
Serves:
Ingredients
- 4 chicken breast cutlets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 4 tbsp olive oil, divided
- 8 oz mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Fresh parsley, for garnish
Instructions
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In a shallow bowl, mix together flour, salt, pepper, and oregano.
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Dredge chicken cutlets in the flour mixture, shaking off any excess.
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Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
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Cook the chicken cutlets for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
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In the same skillet, add the remaining 2 tbsp of olive oil and sauté the mushrooms until they are softened and slightly browned.
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Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits.
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Add the chicken broth and bring to a boil. Reduce heat and let simmer for 5 minutes.
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Stir in the heavy cream and return the chicken cutlets to the skillet. Cook for another 5 minutes until the sauce thickens and the chicken is cooked through.
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Garnish with fresh parsley and serve the Chicken Marsala with pasta, rice, or mashed potatoes.
Nutrition
- Calories : 430kcal
- Total Fat : 22g
- Saturated Fat : 6g
- Cholesterol : 104mg
- Sodium : 560mg
- Total Carbohydrates : 19g
- Fiber : 2g
- Sugar : 4g
- Protein : 35g
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