One Pot Chicken Marsala
One Pot Chicken Marsala
Chicken Marsala is a classic Italian-American dish featuring golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Nutrition
Calories: 465cal
Carbohydrate: 14g
Protein: 45g
Fat: 24g
Cholesterol: 130mg
Sodium: 700mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place each chicken breast between two sheets of plastic wrap or wax paper. Pound the chicken to about 1/4 inch thickness using a meat mallet or rolling pin.
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and onion powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and cook until they are brown and tender, about 5 minutes.
- Carefully add the Marsala wine and chicken broth to the skillet. Bring to a boil, then reduce the heat to medium and simmer for about 10 minutes, or until the sauce reduces by half.
- Stir in the heavy cream and return the chicken breasts to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve the Chicken Marsala hot, garnished with chopped parsley. Enjoy with pasta or rice, to soak up the delicious sauce.