Every single time my husband and I eat at our favorite Italian restaurant, he always orders Chicken Marsala. These days, I make Chicken Marsala at home. Once you see how easy it is to make, you’ll add Chicken Marsala to your menu rotation.
Whenever I can, I streamline recipes. When I make Chicken Marsala, I buy chicken breast cutlets instead of regular chicken breasts. They are thin and I get to skip the pounding process.
I always buy dry Marsala wine. I just don’t like the sweet variety unless I’m using it in a dessert.
How to Make Chicken Marsala
Heat 2 tablespoons of olive oil in a skillet set on medium-high.
Combine salt, pepper, and 1/2 cup flour in a large plate. Dredge the chicken in the flour mixture.
Cook for 3-4 minutes per side. Set aside and keep warm.
Add mushrooms, garlic, and diced onions to the same skillet the chicken was cooked in. Sauté until the mushrooms are brown and tender, about 5 minutes.
Add the marsala wine and stir to deglaze the pan. All the bits of browned flour combines with the wine to make a delicious sauce.
Stir in 2 tablespoons of butter and return the chicken to the skillet. Simmer for one minute or until the chicken is heated.
Helpful Hint: If you want a thicker sauce, stir in a tablespoon of flour to the mushroom mixture 2 minutes before the mushrooms are done. When you stir the marsala wine into the mushroom mixture, you’ll have a thicker sauce.
Serving Size 1
Amount Per Serving Calories 541Total Fat 32gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 21gCholesterol 177mgSodium 427mgCarbohydrates 10gFiber 2gSugar 3gProtein 50g
If you need a quick mid-week meal or when entertaining guests, try this recipe. It’s delicious served over pasta or paired with a salad or veggie side dish. We like it with broccoli and garlic bread. You need the bread to scoop up all the yummy sauce.
This recipe can easily be doubled. I recently made Chicken Marsala for eight and it didn’t take long at all.
Have you ever made Chicken Marsala?
You really need to try the delicious recipes below: