Easy Chicken Marsala Recipe
Today, I'm gonna teach you how to make Chicken Marsala. This is a 30 minute recipe, restaurant quality, and an easy weeknight meal, so let's get started! We'll start with some quick prep. You'll need eight ounces, or half a pound, of brown mushrooms, sometimes called baby Bella mushrooms. Thickly slice those up and set them aside. Next, finely mince two large garlic cloves. Also, finely chop two tablespoons of fresh parsley, you can use flat leaf or Italian parsley, and I like to chop a little extra to garnish the top. You'll need two large chicken breasts. Cut those in half lengthwise so you end up with four even cutlets.
CHICKEN MARSALA INGREDIENTS:
►1 1/4 lbs chicken breast (2 large), or chicken tenders
►1/2 tsp salt or to taste
►1/4 tsp black pepper or to taste
►1/4 cup all-purpose flour for dredging
►2 Tbsp olive oil
►1 Tbsp unsalted butter
►8 oz brown button mushrooms halved or thickly sliced if very large
►1/2 tsp onion powder
►2 garlic cloves minced
►3/4 cup dry Marsala wine (not sweet)
►3/4 cup chicken stock reduced-sodium
►1/2 cup heavy whipping cream
►2 Tbsp parsley finely chopped
For more even cooking times, it helps to pound the chicken between some layers of plastic wrap to about 1/3 to 1/4 inch thick.You can pound the chicken using the flat side of a meat mallet, or a variety of other kitchen tools. (mallet pounds) Season the chicken all over with half a teaspoon of salt, and a quarter teaspoon of black pepper. Pour 1/4 cup flour into a shallow bowl, then dip each chicken cutlet, shaking off the excess flour.
Dredging the chicken in flour will give it a beautiful golden crust, and will help thicken up the sauce. Place a large skillet over medium heat, and add two tablespoons of olive oil, and one tablespoon of butter. Once the butter is melted and the oil is hot, add the chicken to the pan in a single layer. Saute about three minutes per side, or until the chicken is golden brown and just cooked through.
I like to double check with an instant read thermometer to make sure it's reached a safe 165 degrees Fahrenheit, and I'll link to the thermometer we use in the notes. Once the chicken is done, remove it to a plate and cover with foil to keep it warm. Add your thickly sliced mushrooms with more oil as needed, and saute those for another five minutes, until the mushrooms are soft and golden. Once the mushrooms are done, sprinkle the top with half teaspoon of onion powder, and two minced garlic cloves. Saute for another 30 seconds, stirring constantly, or until the garlic is fragrant. Add 3/4 cup of dry Marsala wine, and make sure it's a dry Marsala, and not a sweet Marsala. Boil that down for about four to five minutes, or until most of the liquid is evaporated, then add 3/4 cup of chicken stock. While stirring the sauce, slowly pour in half a cup of heavy whipping cream, then bring it to a simmer and continue to cook the sauce another four to five minutes, or until it's slightly thickened. Season the sauce at the end with another quarter teaspoon of salt, or add salt to taste.
Once the sauce has reached your desired consistency, add the chicken cutlets back to the pan, and sprinkle the top all over with two tablespoons of fresh parsley. Spoon the sauce all over the chicken cutlets, and keep it on the heat just until the chicken is heated through, then take it off the stove. (laughs) I am so excited to eat this. It is time for the taste test. And I do like to serve with a little bit more fresh parsley, because it gives it that vibrant color, and of course more flavor,we're all about that.
And then of course, spoon on some extra sauce, over each piece of chicken. Plenty of mushrooms, oh, this is so creamy and delicious, I cannot wait. And the sauce does get a little bit thicker as it cools, so don't worry if it seems little light at first. Okay, here we go. And I wanna show you just how juicy and tender this chicken is, so take a look. Okay, hop in here. Oh yeah, that's what I'm talking about. Yum, okay. And of course, I'm gonna have a little bit more sauce, because that is what makes this chicken so, so fantastic. Yeah, we like to keep chicken exciting around here.
Okay, here we go, the taste test. Are you excited? I'm excited. Extra saucy. Mm, mm, mm. I love that the sauce has so much rich flavor, but it feels light and so, so satisfying, yum. And then it's got those meaty mushrooms, I love that they're thickly sliced. I love mushrooms (laughs). And this thickly slicing them gives them that much more flavor. Let's get some of those mushrooms, smothered in sauce. This gets me excited, because it totally tastes like my favorite restaurant chicken Marsala! And it is so easy to make at home. And just, make it at a fraction of the price.
This is so good over pasta, steamy, buttery white rice, or creamy mashed potatoes, but you can just put it one very thing, it's delicious. If you made it through our taste test, you're probably hungry for more. Check out some of our all-time most popular easy chicken recipes right over there, and right down there.
Today, I'm gonna teach you how to make Chicken Marsala. This is a 30 minute recipe, restaurant quality, and an easy weeknight meal, so let's get started! We'll start with some quick prep. You'll need eight ounces, or half a pound, of brown mushrooms, sometimes called baby Bella mushrooms. Thickly slice those up and set them aside. Next, finely mince two large garlic cloves. Also, finely chop two tablespoons of fresh parsley, you can use flat leaf or Italian parsley, and I like to chop a little extra to garnish the top. You'll need two large chicken breasts. Cut those in half lengthwise so you end up with four even cutlets.
CHICKEN MARSALA INGREDIENTS:
►1 1/4 lbs chicken breast (2 large), or chicken tenders
►1/2 tsp salt or to taste
►1/4 tsp black pepper or to taste
►1/4 cup all-purpose flour for dredging
►2 Tbsp olive oil
►1 Tbsp unsalted butter
►8 oz brown button mushrooms halved or thickly sliced if very large
►1/2 tsp onion powder
►2 garlic cloves minced
►3/4 cup dry Marsala wine (not sweet)
►3/4 cup chicken stock reduced-sodium
►1/2 cup heavy whipping cream
►2 Tbsp parsley finely chopped
For more even cooking times, it helps to pound the chicken between some layers of plastic wrap to about 1/3 to 1/4 inch thick.You can pound the chicken using the flat side of a meat mallet, or a variety of other kitchen tools. (mallet pounds) Season the chicken all over with half a teaspoon of salt, and a quarter teaspoon of black pepper. Pour 1/4 cup flour into a shallow bowl, then dip each chicken cutlet, shaking off the excess flour.
Dredging the chicken in flour will give it a beautiful golden crust, and will help thicken up the sauce. Place a large skillet over medium heat, and add two tablespoons of olive oil, and one tablespoon of butter. Once the butter is melted and the oil is hot, add the chicken to the pan in a single layer. Saute about three minutes per side, or until the chicken is golden brown and just cooked through.
I like to double check with an instant read thermometer to make sure it's reached a safe 165 degrees Fahrenheit, and I'll link to the thermometer we use in the notes. Once the chicken is done, remove it to a plate and cover with foil to keep it warm. Add your thickly sliced mushrooms with more oil as needed, and saute those for another five minutes, until the mushrooms are soft and golden. Once the mushrooms are done, sprinkle the top with half teaspoon of onion powder, and two minced garlic cloves. Saute for another 30 seconds, stirring constantly, or until the garlic is fragrant. Add 3/4 cup of dry Marsala wine, and make sure it's a dry Marsala, and not a sweet Marsala. Boil that down for about four to five minutes, or until most of the liquid is evaporated, then add 3/4 cup of chicken stock. While stirring the sauce, slowly pour in half a cup of heavy whipping cream, then bring it to a simmer and continue to cook the sauce another four to five minutes, or until it's slightly thickened. Season the sauce at the end with another quarter teaspoon of salt, or add salt to taste.
Once the sauce has reached your desired consistency, add the chicken cutlets back to the pan, and sprinkle the top all over with two tablespoons of fresh parsley. Spoon the sauce all over the chicken cutlets, and keep it on the heat just until the chicken is heated through, then take it off the stove. (laughs) I am so excited to eat this. It is time for the taste test. And I do like to serve with a little bit more fresh parsley, because it gives it that vibrant color, and of course more flavor,we're all about that.
And then of course, spoon on some extra sauce, over each piece of chicken. Plenty of mushrooms, oh, this is so creamy and delicious, I cannot wait. And the sauce does get a little bit thicker as it cools, so don't worry if it seems little light at first. Okay, here we go. And I wanna show you just how juicy and tender this chicken is, so take a look. Okay, hop in here. Oh yeah, that's what I'm talking about. Yum, okay. And of course, I'm gonna have a little bit more sauce, because that is what makes this chicken so, so fantastic. Yeah, we like to keep chicken exciting around here.
Okay, here we go, the taste test. Are you excited? I'm excited. Extra saucy. Mm, mm, mm. I love that the sauce has so much rich flavor, but it feels light and so, so satisfying, yum. And then it's got those meaty mushrooms, I love that they're thickly sliced. I love mushrooms (laughs). And this thickly slicing them gives them that much more flavor. Let's get some of those mushrooms, smothered in sauce. This gets me excited, because it totally tastes like my favorite restaurant chicken Marsala! And it is so easy to make at home. And just, make it at a fraction of the price.
This is so good over pasta, steamy, buttery white rice, or creamy mashed potatoes, but you can just put it one very thing, it's delicious. If you made it through our taste test, you're probably hungry for more. Check out some of our all-time most popular easy chicken recipes right over there, and right down there.
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