Classic Chicken Marsala
Rich, savory chicken marsala with golden mushrooms and silky wine sauce. A classic Italian-American dish that’s easy enough for weeknights.
Pin Share Print Servings: 4
Calories: 380kcal
Cost: 14$
Equipment
- 1 Large skillet (For searing chicken and making sauce)
- 1 Meat mallet (To flatten chicken evenly)
- 1 Tongs (For safely flipping chicken)
- 1 Wooden spoon (Ideal for deglazing and stirring)
Ingredients
- 4 Chicken breasts - Boneless, skinless
- 0.5 cup All-purpose flour - For dredging
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper - Freshly ground
- 3 tablespoon Olive oil
- 8 oz Mushrooms - Cremini or baby bella, sliced
- 3 cloves Garlic - Minced
- 0.75 cup Marsala wine - Dry preferred
- 0.5 cup Chicken broth - Low-sodium recommended
- 3 tablespoon Butter - Cold, unsalted
- 2 tablespoon Fresh parsley - Chopped
Instructions
- Pound chicken to even ½-inch thickness.
- Season flour with salt and pepper, dredge chicken.
- Sear chicken 3–4 min per side in olive oil until golden and cooked through.
- Remove chicken, keep warm. Add mushrooms to same pan, cook without stirring until golden.
- Stir in garlic, cook 30 sec. Deglaze with Marsala wine, scraping browned bits.
- Add broth, simmer 5–8 min until reduced by half and sauce coats a spoon. Reduce
- Return chicken, simmer 2 min.
- Remove from heat, swirl in butter. Garnish with parsley.
Notes
We test everything in our cozy kitchen (with Max as our home tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting, try using your own ingredients in a nutrition calculator you trust.
Nutrition
Serving: 180g | Calories: 380kcal (19%) | Carbohydrates: 12g (4%) | Protein: 33g (66%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg (37%) | Sodium: 480mg (21%) | Potassium: 600mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 400IU (8%) | Vitamin C: 4mg (5%) | Calcium: 35mg (4%) | Iron: 1.5mg (8%)