Description
This Chicken Marsala recipe features juicy pan-fried chicken breasts in a rich and flavorful Marsala wine sauce with mushrooms, onions, garlic, and a touch of cream. It’s an easy yet elegant dish that pairs wonderfully with mashed potatoes and green vegetables, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
- 3 tbsp olive oil
- 1 tbsp unsalted butter
Vegetables and Sauce
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced, a mixture of chestnut and button mushrooms preferred)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare Chicken Fillets: Slice the chicken breasts horizontally into four thin fillets to ensure even cooking and tender texture.
- Set Up Coatings: Lightly whisk the egg in a shallow bowl. In another shallow bowl, mix the flour with salt, pepper, paprika, and garlic salt to create the dredging mixture.
- Coat the Chicken: Dip each chicken fillet first into the whisked egg, then dredge thoroughly in the seasoned flour mixture to coat evenly.
- Fry Chicken: Heat olive oil in a large frying pan or skillet over medium-high heat. Fry the coated chicken fillets for several minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
- Cook Vegetables: Add butter to the same pan and reduce heat to medium. Sauté the sliced onion for 3-4 minutes until soft. Then add the minced garlic and sliced mushrooms, cooking for approximately 5 minutes until mushrooms are lightly browned, stirring occasionally.
- Add Marsala Wine: Pour the dry Marsala wine into the pan, bring to a boil, then simmer for 5 minutes to reduce and develop flavor.
- Simmer Chicken in Sauce: Return the fried chicken fillets to the pan. Pour in the chicken stock, bring to boil, then simmer everything together for another 5 minutes to allow the flavors to meld.
- Finish with Cream: Stir in the double/heavy cream to enrich the sauce, then remove the pan from heat.
- Serve: Plate the chicken topped with the mushroom Marsala sauce and sprinkle with fresh chopped parsley. Serve best alongside mashed potatoes and steamed green vegetables.
Notes
- The sauce’s richness can be balanced by adjusting the cream quantity or omitting it for a lighter version.
- For a non-alcoholic version, replace Marsala wine with additional chicken stock and a splash of white grape juice or a mixture of grape juice and vinegar for acidity.
- Use a mix of mushrooms for more depth of flavor; chestnut mushrooms add nuttiness alongside button mushrooms.
- Ensure chicken breasts are pounded or sliced to even thickness for consistent cooking.
- To keep chicken juicy, avoid overcooking and maintain medium-high heat during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
