Chicken Marsala

5 from 6 votes

Homemade Chicken Marsala made with tenderized lightly breaded chicken breasts and a mushroom wine butter sauce is a favorite dinner at our house.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1 1/2 pounds boneless skinless chicken breasts about 3 breasts
1 cup all purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons oil I use avocado oil, amount may vary
1 1/2 cups marsala wine
1 teaspoon garlic about 2 cloves, minced
16 ounces mushrooms thinly sliced
2 cups chicken broth
8 tablespoons butter
Fresh herbs such as chives or grated cheese for garnish, optional

Instructions

To prepare the 1 1/2 pounds boneless skinless chicken breasts, tenderize them by placing them inside a plastic storage bag or under a layer of plastic wrap and beat them with a meat tenderizer or heavy rolling pin until they are a uniform thickness.
Add the 1 cup all purpose flour, 1 teaspoon salt, and 1 teaspoon ground black pepper to a shallow dish and mix well. Coat the chicken with the flour mixture and shake off any excess.
Heat a large frying pan or Dutch oven medium heat and add 4 tablespoons oil to coat the bottom of the pan. When the oil is hot add the chicken and cook until golden brown, 2 to 3 minutes each side. Remove from heat and transfer to a plate tented with foil to keep warm.
Add the 1 1/2 cups marsala wine to the pan and scrape bottom of pan while cooking over medium high heat. Continue cooking the wine until the volume decreases to about a forth of what you added, then add the 1 teaspoon garlic, sliced 16 ounces mushrooms and 2 cups chicken broth. Allow to heat through.
Stir in the 8 tablespoons butter and finish by spooning over the cooked chicken. Serve with pasta or mashed potatoes. Garnish with fresh herbs or cheese if desired.

Video

Notes

Nutritional info does not include mashed potatoes or pasta.

Mixture will be very liquidy which is how I like it because I combine with cooked pasta, but if you'd prefer to thicken it, you can combine equal parts (about a tablespoon each) of corn starch and water in a small dish and whisk it into the mixture to thicken it.

Nutrition