Chicken Marsala
Chicken marsala is a classic Italian dish that I’ve been making for years for my family. I learned how to make it from my mother and I’ve also learned a few tricks from my grandmother. I use sweet marsala wine in my chicken marsala, however, dry marsala wine is good too! But the slightly sweet caramel flavor adds a delicious touch! No matter which type of marsala you use, this technique creates the most delicious creamy marsala sauce, tender chicken! Let’s make it!
Ingredients
- 3 chicken cutlets pounded
- 1 cup + 1 tbsp flour divided
- 3/4 cup marsala wine
- 1 shallot sliced
- 5-6 garlic cloves chopped
- 1/2 cup chicken broth
- 8 oz baby Bella mushrooms
- 2 tbsp butter divided
- 2 tbsp olive oil
- Salt & pepper to taste
- For garnish: chopped parsley
Instructions
- Place your chicken cutlets in a plastic bag and pound them.
- On a plate add 1 cup of flour and season it with salt and pepper.
- Coat both sides of the chicken cutlets in the flour.
- In a pan add olive oil and 1 tbsp of butter.
- Then add in the floured chicken cutlets, and
- cook on each side for 5-6 minutes or until cooked through, on medium to high heat.
- Once the chicken is cooked through remove it from the pan and set it aside on a plate.
- In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sauté until mushrooms are golden brown.
- Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and
- continuously whisk that together for 3 minutes.
- Then add in the chicken broth.
- Add the chicken cutlets with all its excess juices back into the pan.
- Garnish with chopped parsley. Serve & Enjoy!!!
Nutrition
Calories: 283kcalCarbohydrates: 9gProtein: 23gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 78mgSodium: 249mgPotassium: 648mgFiber: 0.5gSugar: 4gVitamin A: 171IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!