Side Pannel
Chicken Marsala
Chicken Marsala
- Recipe Submitted by maryjosh on 12/21/2019
Ingredients List
- 2 large chicken breasts, sliced in half horizontally so you have 4 chicken breasts
- 1/4 cup all purpose flour
- salt and pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup marsala
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- parsley, for serving, if desired
Directions
Sprinkle each chicken breast with salt and pepper.
Add flour to a shallow bowl. Add chicken breast one at a time and dredge them in the flour making sure to coat evenly.
In a large skillet heat 1 tablespoon of oil and 1 tablespoon of butter over medium high heat.
Add the chicken and cook for 5-6 minutes or until golden brown on the outside. Remove from the pan and set aside.
Add the remaining tablespoon of butter and tablespoon of oil to the same pan the chicken was cooked in.
Add mushrooms and saute until browned 2-3 minutes.
Stir in the marsala and scrape the browned bites from the bottom of the pan.
Add in the broth and heavy cream. Bring to a boil then simmer until the sauce in thickened and reduced by almost half, 10 minutes.
Add the chicken back to the pan and simmer until the chicken is warmed and cooked through to 165 f.
Serve immediately with parsley for serving if desired.
Add flour to a shallow bowl. Add chicken breast one at a time and dredge them in the flour making sure to coat evenly.
In a large skillet heat 1 tablespoon of oil and 1 tablespoon of butter over medium high heat.
Add the chicken and cook for 5-6 minutes or until golden brown on the outside. Remove from the pan and set aside.
Add the remaining tablespoon of butter and tablespoon of oil to the same pan the chicken was cooked in.
Add mushrooms and saute until browned 2-3 minutes.
Stir in the marsala and scrape the browned bites from the bottom of the pan.
Add in the broth and heavy cream. Bring to a boil then simmer until the sauce in thickened and reduced by almost half, 10 minutes.
Add the chicken back to the pan and simmer until the chicken is warmed and cooked through to 165 f.
Serve immediately with parsley for serving if desired.
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