Spicy Chicken Marsala

Try this Spicy Chicken Marsala recipe for dinner
Spicy Chicken Marsala

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Enjoy this spicy interpretation of Chicken Marsala for dinner seasoned with smoky paprika and cayenne pepper. 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.

4
Servings
416
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons olive oil
  • 1/2 Cup all-purpose flour, for dredging
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 2 Teaspoons garlic powder
  • 1 Tablespoon cayenne pepper
  • 1 Teaspoon paprika
  • 4 chicken breasts, pounded
  • 2 Ounces pancetta, diced
  • 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
  • Chives, 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, garlic powder, paprika, and cayenne 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 pancetta. 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 and chives before serving. 

Nutritional Facts

Total Fat
19g
27%
Sugar
10g
11%
Saturated Fat
14g
58%
Cholesterol
10mg
3%
Carbohydrate, by difference
52g
40%
Protein
11g
24%
Vitamin A, RAE
126µg
18%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
69mg
7%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
72µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
85mg
12%
Selenium, Se
10µg
18%
Sodium, Na
573mg
38%
Water
94g
3%
Zinc, Zn
1mg
13%

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.