Main
Chicken Marsala
45 minServes 6Nutri-Score C€€
C
45 min
45 minChicken Marsala
what you need
Ingredients
olive oilPantry30 ml
butter (split in half)Dairy56 g
chicken breasts (cut in half lengthwise into 6 thin cutlets)Meat3 pieces
flour (for dredging)Pantry60 g
whole baby bella mushrooms (diced)Produce227 g
shallot (diced)Produce1 piece
garlic cloves (minced)Produce3 pieces
thymeSpices1 g
saltSpices4 g
pepperSpices2 g
Marsala wineBeverages160 ml
chicken brothPantry320 ml
heavy creamDairy160 ml
parsley (freshly chopped, for topping)Produce10 g
per serving
Nutrition
291kcal
- Carbs
- 9 g
- Proteins
- 24 g
- Fat
- 18 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 1
Dredge the chicken
- Thinly slice the chicken breasts, or use pre-sliced chicken cutlets.
- Pour the flour onto a large plate.
- Coat both sides of the chicken in the flour and set aside.
- Step 2
Sear the chicken
- Heat the pan over medium heat and add the olive oil and half the butter.
- Lay the chicken cutlets in the pan, working in two batches if needed.
- Cook on each side until nicely golden brown, then remove and set aside; they will finish cooking in the sauce.
- Step 3
Sauté the aromatics
- Turn the heat to low and add the remaining butter.
- Add the diced shallot, minced garlic, diced mushrooms, thyme, salt and pepper, adding more butter if needed.
- Sauté until softened and fragrant.
- Step 4
Build the sauce
- Add the wine and scrape the bottom of the pan to release all the flavor.
- Once the mushrooms have soaked up most of the wine, add the chicken broth and heavy cream and stir.
- Step 5
Simmer and finish
- Add the chicken back in and keep the heat on low to medium-low once it starts simmering.
- Spoon the sauce over the chicken and let it simmer and thicken.
- Top with fresh chopped parsley and serve with buttered noodles or mashed potatoes.