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Chicken Marsala

Chicken Marsala

By Roseanna Stewart

Total: 40 minutes
ItalianMain CoursePoultry

Ingredients

  • 1.5 pounds Boneless chicken breast
  • 1 cup Marsala wine
  • 8 ounces Mushrooms
  • 3 cloves Garlic
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 2 tablespoons Parsley
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Instructions

1

Slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt and pepper.

2

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3

In the same skillet, add the remaining tablespoon of butter. Add minced garlic and sliced mushrooms. Sauté for about 4-5 minutes until the mushrooms are browned and tender.

4

Pour in the Marsala wine and bring to a simmer. Let it cook for about 5 minutes, allowing the wine to reduce slightly.

5

Return the chicken to the skillet. Spoon some of the sauce over the chicken and let everything cook together for another 3-4 minutes.

6

Sprinkle with chopped parsley before serving. Serve the Chicken Marsala hot, spooning the mushrooms and sauce over the top.

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Chicken Marsala

By Roseanna Stewart

ItalianMain CoursePoultry
Chicken Marsala - Boneless chicken breast, Marsala wine recipe

This Italian Main Course Poultry recipe is ready in 40 minutes and features Boneless chicken breast, Marsala wine, Mushrooms and other delicious ingredients. Contains 450 calories total.

40 minutes

Ingredients

  • 1.5 pounds Boneless chicken breast
  • 1 cup Marsala wine
  • 8 ounces Mushrooms
  • 3 cloves Garlic
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 2 tablespoons Parsley
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Instructions

1

Slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt and pepper.

2

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3

In the same skillet, add the remaining tablespoon of butter. Add minced garlic and sliced mushrooms. Sauté for about 4-5 minutes until the mushrooms are browned and tender.

4

Pour in the Marsala wine and bring to a simmer. Let it cook for about 5 minutes, allowing the wine to reduce slightly.

5

Return the chicken to the skillet. Spoon some of the sauce over the chicken and let everything cook together for another 3-4 minutes.

6

Sprinkle with chopped parsley before serving. Serve the Chicken Marsala hot, spooning the mushrooms and sauce over the top.

Nutritional Information

Calories per Serving: 450

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