Pan-Roasted Chicken Breasts With Marsala Recipe

Name: Pan-Roasted Chicken Breasts With Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg); 1/4 cup minced shallot; 8 fresh sage leaves (or 1 tsp/5 mL crumbled dried); 2/3 cup chicken stock; 74 ml dry marsala or 74 ml dry sherry; 1 teaspoon lemon juice; salt; pepper; vegetable oil; butter (optional)

Servings: persons

4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg)
1/4 cup minced shallot
8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
2/3 cup chicken stock
74 ml dry marsala or 74 ml dry sherry
1 teaspoon lemon juice
salt
pepper
vegetable oil
butter (optional)

1
Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
2
Turn chicken; transfer skillet to 450u00b0F (230u00b0C) convection oven or 475u00b0F (240u00b0C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
3
Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

231

kcal

Calories

Fat

Protein

Fat 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 10 ingredients. The key ingredients include: 4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg), 1/4 cup minced shallot, 8 fresh sage leaves (or 1 tsp/5 mL crumbled dried), 2/3 cup chicken stock, and more.

Yes, Pan-Roasted Chicken Breasts With 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.

Pan-Roasted Chicken Breasts With Marsala

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