Easy Chicken Marsala Recipe
With its lip-smacking mushroom wine gravy, Chicken Marsala is a comfort food favorite and a family night go-to. It's quick and simple enough to be a weeknight dinner, clocking in at just 35 minutes, but elegant enough for Sunday or a special occasion.
Servings: 4 people
Ingredients
For the chicken
- 2 chicken breasts, sliced in half lengthwise into cutlets Or 4 already prepared chicken cutlets
- Sea salt and cracked black pepper
- 1/2 cup all purpose flour
- 1 tsp garlic powder
- 3 TBSP butter, divded
- 2 TBSP olive oil, divided
For the Marsala sauce
- 1 TBSP butter
- 8 oz mushrooms I like using cremini or baby bella, but white mushrooms or button mushrooms work
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced
- 3/4 cup Marsala wine (dry)
- 1 cup beef broth
- 1 TBSP all purpose flour
- 1 tsp Better Than Bouillon beef base (optional)
- 1 tsp balsamic vinegar
- 3/4 cup heavy cream
- Fresh chopped parsley, for garnish
Instructions
- In a shallow pan or dish, mix together the flour and garlic powder. Season the chicken with salt and pepper, and then dredge the breasts in the flour mixture; set them aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is half melted, add a tablespoon of olive oil.
- Transfer two of the chicken breasts to the skillet and cook them until they're golden brown—about 3-4 minutes per side. Transfer them to a paper towel-lined plate and repeat this step with the other two chicken breasts.
- Add another tablespoon of butter to the pan, let it melt, and scrape up those pan bits—these will give the gravy a ton of extra flavor.
- Add the mushrooms and shallots to the pan and sauté them until the mushrooms are tender—about 5 minutes. Then add the garlic and sauté for about a minute.
- Whisk 1 tablespoon of flour into the beef broth until fully dissolved. Pour it into the pan along with the marsala wine, then add the balsamic vinegar and a dollop of that beef base if using. Simmer until it's thickened and is reduced by about half, stirring occasionally. This should only take about 5 minutes.
- Stir the cream into the sauce and pop the chicken back into the pan. Smother it with the sauce and simmer until the sauce has thickened a bit, about 3 minutes.
- Garnish with fresh chopped parsley and serve!
Nutrition
Serving: 1serving | Calories: 610kcal | Carbohydrates: 37g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 5mg | Fiber: 3g | Sugar: 3g
