Chicken Marsala Recipe
Servings: 4
Calories: 495kcal
This Chicken Marsala recipe is made in 1 pan in less than 30 minutes! Whip up this EASY dish with a rich creamy mushroom sauce on top of juicy chicken.
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Equipment
Ingredients
- 2 large boneless skinless chicken breasts
- 1 1/4 teaspoon coarse kosher salt , divided
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil , divided
- 3 tablespoons unsalted butter
- 3 cups white mushrooms , washed and sliced (12 small mushrooms)
- 4 cloves fresh garlic , minced
- 1 ½ cups marsala wine
- ⅔ cup low sodium chicken stock
- ¼ cup heavy cream
- 2 teaspoons cornstarch
- 1 teaspoon cold water
Instructions
- Filet the 2 large boneless skinless chicken breasts in half, pat dry. Season both sides of the chicken with 1 teaspoon of the coarse kosher salt and a ½ teaspoon of the ground black pepper.
- Heat a large, rimmed skillet over medium heat. When hot add 1 tablespoon of the vegetable oil and butter. When the butter melts, stir in the mushrooms with a ¼ teaspoon of the coarse kosher salt until lightly browned, approximately 4 minutes.
- Once golden, remove the mushrooms to a bowl, set saide. Increase the heat to medium-high and add another 1 tablespoon each of oil and butter.
- When the butter is melted, add the chicken to the pan and sear on each side, until golden brown. About 3-4 minutes per side.
- Remove the chicken and reduce the heat to low. Add the minced 4 cloves fresh garlic and stir until fragrant, about 30 seconds.
- Slowly pour in the 1 ½ cups marsala wine, scraping the brown bits from the bottom of the pan. When all the wine is added, add the ⅔ cup low sodium chicken stock and bring to a simmer over medium heat. Once bubbling, let cook down for 2 to 3 minutes.
- Slowly, while stirring, add in the ¼ cup heavy cream and remaining 1 tablespoon of butter until completely combined. Taste and adjust salt if desired.
- Whisk together the 2 teaspoons cornstarch with 1 teaspoon cold water until smooth. Slowly add the slurry into the pan while stirring.
- Return the mushrooms and chicken to the pan, coating them with sauce and mushrooms, cooking for another 1-2 minutes.
- Serve immediately with a generous serving of sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Nutrition
Calories: 495kcal | Carbohydrates: 19g | Protein: 27g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 1008mg | Potassium: 808mg | Fiber: 1g | Sugar: 9g | Vitamin A: 515IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
