Chicken Marsala
Serving Size: 10 servings
Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top StoveIngredients
- 3 pound boneless skinless chicken breast
For Dredging:
- 1/2 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
For Sauce:
- 4 tablespoon butter
- 4 tablespoon extra virgin olive oil
- 12 ounce mushroom sliced
- 2 yellow onion thinly sliced
- 4 clove garlic chopped
- 1 1/4 cup dry marsala wine
- 3/4 cup chicken stock
For Garnish:
- 1/2 cup parmesan cheese grated
- 1/4 cup Italian parsley chopped
Instructions
- Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
- Heat half of the butter and half of the olive oil in one large sauté pan.
- Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
- Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
- Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes. Taste sauce and adjust seasonings.
- Garnish with parmesan cheese and chopped parsley.
Reheating Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave
Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg