This chicken marsala recipe is an Italian-American classic!

This chicken marsala recipe is an Italian-American classic!
This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered ...
Cuisine: Cuisine the Americas
Cook time: 
Total time: 
  • 2 boneless skinless chicken breasts
  • 1 cup all purpose flour
  • ¼ cup avocado or olive oil
  • 8 oz porcini or Bella mushrooms
  • ½ cup marsala wine
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • 1 tbs minced garlic
  • 1 diced shallot
  • 4 tbs butter
  • ½ tsp browning
  • 1-2 tsp better than bouillon Chicken Base
  • AP Seasoning, Italian Seasoning, cayenne pepper, Chopped parsley
  1. Using a meat tenderizer, flatten the chicken breasts until they are even (about ¼ inch thick) - You can place them between some plastic wrap and flatten them. Season the chicken with salt, pepper, garlic, onion powder.
  2. Add flour to mixing bowl and season to taste. Lightly coat the chicken breast with flour and set aside while you get your pan hot.
  3. Heat oil in large skillet and add 2 tbs butter. Add chicken and fry for 3-4 minutes per side or until golden brown. Remove the chicken to a plate for later.
  4. Drain all but 1 tbsp of oil from skillet. Reduce heat to medium and add in mushrooms, shallots, and garlic. Season as you go. Cook this mixture for 3-4 minutes until the mushrooms are nicely browned. Pour in the marsala and increase heat to bring to a boil. Allow the alcohol to cook off a bit. Reduce heat to a simmer and add in chicken stock and cream. Add in remaining butter and mix together. Season as needed and add your chicken back to the sauce. Baste with sauce and mushrooms and cover and cook until the chicken hits 165 internal temp. (Use the browning as needed to darken the color of your sauce if desired.) Garnish with fresh parsley and serve over rice, mashed potatoes, or pasta.


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