Description
A classic Chicken Marsala recipe featuring tender pan-fried chicken breasts in a rich and flavorful Marsala wine sauce with mushrooms, onions, and a splash of cream. This dish is quick to prepare and perfect served with mashed potatoes and green vegetables.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
- 3 tbsp olive oil
- 1 tbsp unsalted butter
Sauce
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced; mixture of chestnut and button mushrooms recommended)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create four thin fillets. This helps them cook evenly and quickly.
- Set up Breading Stations: Lightly whisk the egg in a shallow bowl. In another shallow bowl, combine the flour, salt, pepper, paprika, and garlic salt for the coating.
- Coat the Chicken: Dip each chicken fillet first into the egg, then dredge thoroughly in the flour mixture, ensuring an even coating on all sides.
- Fry the Chicken: Heat olive oil in a large frying pan over medium-high heat. Add the coated chicken pieces and fry for a few minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Make the Sauce Base: Reduce heat to medium. Add butter to the same pan, then sauté the sliced onion for 3-4 minutes until softened.
- Add Aromatics and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until mushrooms are lightly browned.
- Add Marsala Wine: Pour in the Marsala wine, bring it to a boil, and then reduce to a simmer. Let it cook for 5 minutes to allow alcohol to evaporate and flavors to concentrate.
- Simmer with Chicken Stock: Return the chicken fillets to the pan, add the chicken stock, and bring the mixture back to a boil. Simmer for another 5 minutes for the chicken to absorb the sauce flavors.
- Finish with Cream: Stir in the heavy cream to enrich the sauce. Turn off the heat once combined.
- Serve: Plate the chicken topped with the Marsala mushroom sauce, garnished with fresh chopped parsley. Ideal accompanied by mashed potatoes and green vegetables.
Notes
- This recipe yields juicy pan-fried chicken with a rich mushroom and Marsala wine sauce, enhanced by a touch of cream.
- For a no-alcohol version, substitute Marsala wine with a combination of grape juice and balsamic vinegar or chicken broth mixed with a splash of white grape juice.
- Using a mixture of chestnut and button mushrooms adds depth of flavor, but button mushrooms alone can be used as well.
- Ensure thin chicken fillets by slicing breasts horizontally for even cooking.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
