Chicken Marsala – a delicious recipe with chicken breast halves, olive oil, mushrooms, marsala wine, parsley, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Lay the chicken breasts between 2 pieces of waxed paper.
2
Using a meat mallet or the flat side or a heavy knife, flatten each piece of chicken to a 1/8 inch thickness.
3
In a large skillet, heat oil over medium heat until hot but not smoking.
4
Add mushrooms and saute until softened, about 10 minutes.
5
Add chicken to skillet.
6
Cook turning once, until no longer pink, about 6 minutes.
7
Remove chicken to a serving platter and cover with foil to keep warm.
8
Add wine to skillet.
9
Bring to a boil over medium heat.
10
Simmer until liquid is reduced by half, about 5 minutes.
11
Stir parsley and pepper into skillet.
12
Pour sauce over chicken.
13
Serve immediately.
14
Optional: serve over noodles or rice.
343
kcal
Calories
14
g
Fat
4
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 (4 ounce) boneless skinless chicken breast halves, 2 tablespoons olive oil, 2 cups thinly sliced mushrooms, ⅔ cup marsala wine, and more.
Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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