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Chicken Marsala

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Chicken Marsala
Chicken Marsala

Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch.  Dredge breast in seasoned crumbs (recipe in blog)

 

Heat a heavy stainless or cast iron pan (don’t use non-stick).  Add the butter and the olive oil till butter melts and is bubbly.  Add chicken breast and brown on both sides.

Remove browned breast.  Add additional olive oil and saute mushrooms and garlic.

 

Deglaze pan with wine.
Add browned chicken breast back to pan.  Bring to boil, reduce heat, cover and simmer for 30 min.

Remove chicken from pan.  Add cream and reduce sauce 50%.

 

Plated and ready to serve.  May be served over cooked pasta.And be sure to check out more “romance ready” recipes over at Shine Supper Club

Chicken Marsala
Chicken Marsala

 

Chicken Marsala
 
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Author:
Serves: 4
Ingredients
  • 6 oz.sliced, fresh mushrooms
  • 1 large boneless, skinless chicken breast
  • 2 large cloves garlic, minced
  • 2 tbs butter
  • 1 tbs olive oil (plus additional to saute mushrooms)
  • Seasoned Breadcrumbs/Coating Mix*
  • 2 cups Marsala wine
  • ¼ cup heavy cream
  • Cooked pasta (optional)
Instructions
  1. Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about ¼ inch. Dredge breast in seasoned crumbs (recipe in blog)
  2. Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides.
  3. Remove browned breast. Add additional olive oil and saute mushrooms and garlic.
  4. Deglaze pan with wine.
  5. Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.
  6. Remove chicken from pan. Add cream and reduce sauce 50%.
Chicken Marsala #chickenmarsala #chickenrecipes
Classic Chicken Marsala
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Copyright © Judith Hannemann aka The Midnight Baker 2019. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  5. Donna Rhoads says

    August 12, 2014 at 3:23 am

    This dish was really good I just made it! I served it with cauliflower rice and the fam loved it. I used smaller cubes of chicken because that's what I had, I think the sauce was a bit thinner than I expected but that may be due to a quicker cook time because of the smaller chicken. All in all, keeping it in the list of bomb recipes! Thanks!

  8. Judith Hanneman says

    September 30, 2014 at 11:33 pm

    I'd triple the recipe Vanessa. If they are hearty eaters, I'd go heavy on the pasta when serving.

    I'd go by the appetites I was serving–light eaters, I'd double it and make extra pasta. More hearty eaters, I'd triple it *and* go heavy on the pasta.

  9. Vanessa Molinar says

    October 1, 2014 at 2:58 pm

    Thank you so much. I have made your recipe before for my husband and me and it was delicious. Tonight I'll make it for us, kids and his mom. Thank you again!

  13. Zullo says

    July 20, 2015 at 3:05 am

    if you add your beautifully browned, crisped chicken back to boil in the covered pan, the chicken will lose its crispness, breading, etc. Maybe bake after browning, then combine only to plate?

  14. Judith Hanneman says

    July 20, 2015 at 3:19 am

    The chicken isn't all that crisp really. Letting saute in the wine infuses the chicken with flavor which wouldn't happen with baking it separately then adding the sauce later. Not saying that doing it the way you state wouldn't be good–there's many ways of making this–it's just that this way makes it tastier for me.