Super Simple Chicken Marsala

READY IN: 40mins


  • 4boneless skinless chicken breasts
  • 1teaspoonsalt
  • 12 teaspoonpepper
  • 10ouncesmushrooms, stems trimmed and sliced
  • 3tablespoonsolive oil, divided
  • 4tablespoonsunsalted butter, divided
  • 2garlic cloves, peeled and minced
  • 13 cupflour
  • 13 cupchicken stock
  • 1teaspooncornstarch
  • 23 cupmarsala wine
  • 1 12 teaspoonsbalsamic vinegar
  • 2tablespoons copped parsley

    Serving Size: 1 (449) g

    Servings Per Recipe:4

    Calories: 558.3

    Calories from Fat 227 g 41 %

    Total Fat 25.3 g 38 %

    Saturated Fat 9.5 g 47 %

    Cholesterol 106.7 mg 35 %

    Sodium 764.1 mg 31 %

    Total Carbohydrate18.1 g 6 %

    Dietary Fiber 1.2 g 4 %

    Sugars 3.6 g 14 %

    Protein 29.3 g 58 %


  • Cut Chicken breasts in half, crosswise.Flatten between plastic wrap or freezer bag, to .5 inch thick.Sesaon with salt and pepper, set aside.
  • In wide skillet, melt 1 tablespoons butter with 1 tablespoons olive oil over high heat until butter sizzles.Add mushrooms, season with more salt and pepper and cook, sitrrig occasionally, until mushrooms are seared and cooked through (6-8 minutes).Add garlic during last minute o cooking.
  • Scrape mushrooms/garlic onto a plate, getting all garlic bits out o pan.
  • Dredge chicken in flour, shaking off excess.Heat 1 tablespoons butter and 1 tablespoons olive oil.Add chicken pieces in a single layer, do not crowd them.Cook in 2 batches if necessary.Sautee, turning over midway through cooking, until they are browned on each side.Remove to a separate plate.
  • While chicken is cooking, stir corn starch into stock until it’s completely dissolved, then mix with the Marsala.
  • Into the empty pan, pour about 1/3 of marsala mixture, scraping bottom to get up the browned bits.Add rest of Marsala mixture, chicken and mushrooms.
  • Cook in the sauce over medium heat, turning chicken over occasionally to baste in the sauce, until the chicken is cooked and sauce is thickened, about 5-6 minutes.Remove from heat and stir in another tabs o butter, balsamic vinegar and chopped parsley.Taste for seasoning, add more salt I necessary.
  • Serve warm over wide noodles over pasta or mashed potatoes.
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