This delicious Chicken Marsala is an Italian-American dish featuring fried chicken cutlets with a delicious Marsala wine and mushroom sauce! A super fast and simple way to bring a twist into your chicken dishes!
- 3 tbsp all-purpose flour
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 1½ lbs chicken breasts boneless and skinless, pounded to ¼ inch in thickness
- 2 tbsp olive oil
- 3 tbsp butter unsalted
- 8 oz white mushrooms or cremini, sliced
- 1 small onion chopped
- 3 cloves garlic minced
- ¾ cup chicken broth low sodium
- ⅔ cup Marsala wine
- ½ cup sour cream or heavy cream
- 2 tbsp parsley chopped, for garnish
Prepare the Chicken: In a shallow plate, combine the flour with the salt and pepper. Dredge the chicken lightly in the flour mixture on both sides.
Cooking Time: In a large skillet, over medium heat the oil and 2 tbsp of the butter. Place the chicken in the skillet, shaking of any excess flour first. Cook for about 3 minutes per side or until golden and flip and cook the other side for another 3 minutes. Transfer the chicken to a plate and set aside.
Cook the Mushrooms: Add the remaining 1 tbsp of butter to the skillet and melt over medium heat. Add the mushrooms and sauté for 3 to 4 minutes or until they start to brown. Stir in the onion and garlic and cook for another minute until the garlic is aromatic.
Prepare the Sauce: Add the broth, wine, sour cream and using a wooden spoon stir everything, scraping any brown bits from the bottom of the skillet. Season the sauce with salt and pepper as needed. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes or until the sauce starts to thicken. Add the chicken back to the sauce, spooning sauce sauce with mushrooms over the chicken and simmer for another 2 minutes.
Ready to Serve: Sprinkle with parsley and serve.
- The chicken breast should be pounded thin to about 1/4 of an inch.
- Don't overcook the chicken so it doesn't dry out too much but you do want to make sure it's browned well. Also, don't discard the brown bits from the bottom of the pan, this is what's going to flavor our sauce.
- Use a good bottle of dry Marsala wine, do not use "cooking" marsala. It just won't taste the same!
- If you can't find Marsala wine, some good substitutions would be a dry Madeira wine, Port, Red Vermouth or a dark sherry.
- Transfer your leftover chicken marsala to an airtight container and store in the fridge for up to 4 days.
- To freeze your leftovers, store in an airtight container for up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
Serving: 1serving | Calories: 502kcal | Carbohydrates: 16g | Protein: 41g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 608mg | Potassium: 983mg | Fiber: 1g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg