Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 2 Tablespoons Extra Virgin Olive Oil; 1/4 cups Flour; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 4 whole Boneless Skinless Chicken Breasts Cut In Half Horizontally So They Are Thin Filets; 1/2 cups Water; 2 whole Shallots, Minced; 1 pound Crimini Mushrooms, Sliced; 1- 1/2 Tablespoon Rubbed Sage; 1/2 teaspoons Kosher Salt, Or To Taste; 1/4 teaspoons Freshly Ground Black Pepper, Or To Taste; 1 cup Marsala Wine; 3/4 cups Heavy Cream; 4 Tablespoons Cold Butter

Servings: persons

2 Tablespoons Butter
2 Tablespoons Extra Virgin Olive Oil
1/4 cups Flour
1/2 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
4 whole Boneless Skinless Chicken Breasts Cut In Half Horizontally So They Are Thin Filets
1/2 cups Water
2 whole Shallots, Minced
1 pound Crimini Mushrooms, Sliced
1- 1/2 Tablespoon Rubbed Sage
1/2 teaspoons Kosher Salt, Or To Taste
1/4 teaspoons Freshly Ground Black Pepper, Or To Taste
1 cup Marsala Wine
3/4 cups Heavy Cream
4 Tablespoons Cold Butter

1
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.
2
On a dinner plate combine the flour, salt and pepper and dredge each chicken piece in it, shaking off the excess.
3
Place the chicken pieces in the pan and cook until golden brown and firm to the touch.
4
Depending on how large your saute pan is you may have to do this in two batches.
5
Once the chicken is cooked through, set aside on a plate or serving platter and cover with foil to keep warm.
6
Once all the chicken is cooked and removed, add the 1/2 cup water, shallots, mushrooms sage, salt and pepper to the pan.
7
Allow to cook until the mushrooms are just starting to soften and release their juices.
8
Add the marsala and heavy cream and cook until thick, about 10-15 minutes.
9
(If you are at sea level 10 minutes should do it but those of us at high altitude will need more like 15 minutes or longer).
10
Once it is thickened, remove from heat and allow to cool about 5 minutes.
11
Then add the cold butter to the mushroom sauce, stirring until melted.
12
Serve the chicken, smothered in the sauce with mashed potatoes on the side.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Butter, 2 Tablespoons Extra Virgin Olive Oil, 1/4 cups Flour, 1/2 teaspoons Kosher Salt, 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.

Chicken Marsala

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