Easy Chicken Marsala Recipe
SUBSCRIBE here: http://bit.ly/LQTHYW
This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.
Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.
We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.
Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper
Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.
Heat a large skillet and add 2 tablespoons butter and some olive oil.
Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.
Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.
When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.
Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.
Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!
CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg
Print your recipe here – http://thefrugalchef.com/2009/05/chicken-marsala-recipe/
easy on the butter. jeez. heart attack city.
Lovely!
Hi there! Yes, you can use a non-stick skillet, no problem. I am working on med/high heat in the beginning and then lowering to low heat in the end while the sauce thickens. The mushrooms I used are plain white button mushrooms. Thanks for stopping by and I hope this comes out perfect for you!
I do not have a cast iron skillet. I have a non-stick skillet, will that work? Also, are you working on low, medium, or high heat? What type of mushrooms are those? Thanks and looks delicious! Can't wait to try it.
youre so sexy
Hi there! You can get Marsala in the liquor department of your grocery store. Thanks for watching!
Hop. Where can I ger the Marsala?
@snaggypaggy Thank you for stopping by!
It's janice from Sopranos
@SleazyE08 Thank you again! Great tips!
@pastryparrot1 Thanks for sharing your recipe! Have a wonderful week as well…Just an update to what I said…the starch will make the sauce very thick…so use as little as possible if you don't want it very thick. I should state you may want to pour the starch on 4 min before pulling it off the heat if your using heat shy of medium heat. You want to make sure you cook the starch so you can't taste it, but at a high heat 2-3 min should be enough…or medium heat 4-5 min, sorry for rambling 🙂
@SleazyE08 Great tips! Thanks for coming by! Have a wonderful week!
For the health nuts….replace butter for olive oil…extra virgin….You may add a little butter if you want the sauce creamy, OR no butter at all and use 1/3 a shot glass with corn starch….and mix in with just enough water until the corn starch dissolves in the water…no more or less….and pour into marsala w/ chicken 2 min before pulling it off the heat to make a creamy sauce.
@acousticguitarfan Yay! Thank you for letting me know! I am happy this worked for you! Have a great day!
I've made this several times and it's been a big hit with my family! Thank you for posting!
@nay1134 Great! I hope it comes out wonderful! Thank you for giving it a try.
im going to make this tonight or friday. Im excited! thanks
@PiercedCub32 Yay! I am so happy this worked for you! Thank you for letting me know!
made this tonight, AMAZING! I added some oyster mushrooms as well. thanks for the video!
@MrYurkov Thank you. You are very kind! Have a great week!