Chicken Marsala

Try this classic Chicken Marsala recipe for dinner

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Enjoy this classic interpretation of Chicken Marsala for dinner. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.

For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.

Ready in
25 m
4
Servings
616
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons olive oil
  • All-purpose flour, for dredging
  • Salt and pepper, to taste
  • 4 chicken breasts, pounded
  • 2 strips of Applewood smoked bacon, cut into lardons
  • 8 Ounces cremini mushrooms, cleaned, stemmed, and halved
  • 1/2 Cup Marsala wine
  • 1/2 Cup chicken stock
  • 3 Tablespoons unsalted butter
  • Parsley, for garnish

Directions

Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, combine the flour and season generously with salt and pepper in a shallow pan or plate. Stir with a fork to evenly distribute the seasoning. Dredge the chicken breasts in the flour being sure to coat the entire breast evenly. Shake off any excess flour, and add the chicken to pan. Fry the chicken for 10 minutes (5 minutes on each side) until cooked through and golden. Then, remove the chicken from the pan and set aside to make the sauce.

Reduce the heat to medium, and add the bacon lardons. Cook for a minute or two, and then add the mushrooms. Sauté in the bacon fat for about 5 minutes or until nicely browned and the water released from the mushrooms has mostly evaporated. Add the Marsala wine to the pan. Bring the wine to a boil, and then add the chicken stock. Reduce for one or two minutes, and then stir in the butter. Return the chicken breasts to the pan with the sauce. Simmer to heat the chicken through. Adjust the seasonings, and garnish with the parsley before serving. 

Chicken Marsala Shopping Tip

Marsala wine for sauce shouldn’t be that expensive – a $3-$4 bottle should do nicely.

Chicken Marsala Cooking Tip

In Western cuisine, salt, fat, and acidity are the elements that a chef uses to make more complex flavors in a sauce, much like the primary colors on a painter’s palette are used to make secondary and tertiary colors. If your sauce is too salty, add some acidity and fat to mellow it out; if it is too sour, add some butter to take the edge off; if it is too rich or cloying, some acidity to wake it up.

Nutritional Facts

Total Fat
44g
68%
Sugar
2g
N/A
Saturated Fat
14g
70%
Cholesterol
145mg
48%
Protein
41g
82%
Carbs
7g
2%
Vitamin A
117µg
13%
Vitamin B12
0.7µg
12.3%
Vitamin B6
1mg
53%
Vitamin D
1µg
0.2%
Vitamin E
3mg
14%
Vitamin K
11µg
13%
Calcium
41mg
4%
Fiber
0.7g
2.7%
Folate (food)
24µg
N/A
Folate equivalent (total)
32µg
8%
Folic acid
5µg
N/A
Iron
2mg
11%
Magnesium
57mg
14%
Monounsaturated
21g
N/A
Niacin (B3)
21mg
100%
Phosphorus
413mg
59%
Polyunsaturated
6g
N/A
Potassium
745mg
21%
Riboflavin (B2)
0.5mg
28.8%
Sodium
774mg
32%
Thiamin (B1)
0.2mg
16%
Trans
0.6g
N/A
Zinc
2mg
15%

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