Chicken Marsala
This is a creamy and delicious dish that is impressive yet pretty easy to make! Serve over angel hair pasta and you will certainly make an unforgettable dinner!
| Servings |
people
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Ingredients
- 1 cup flour
- 1 tsp salt
- 4 large chicken breasts boneless, skinless, cut in half from top to bottom
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 to 2 cups mushrooms sliced
- 4 cloves garlic minced
- 1 1/2 cups dry marsala wine (divided)
- 1 cup chicken broth
- 1/4 cup heavy cream
Ingredients
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Instructions
- Preheat oven to 300 degrees.
- Heat 2 Tbsp olive in a large skillet (I love to use my Iron Skillet). Add onions and mushrooms. Cook 3 minutes, add minced garlic and cook another minute. Season with salt and pepper. Add 3/4 cup Marsala Wine and sauce until the wine has been mostly absorbed. Place these ingredients into a bowl and set aside.
- Cut chicken breasts from top to bottom so that they are each 2 thin breasts. Cover the breasts with plastic wrap and pound to 1/4" thickness with a meat mallet or rolling pin. Sprinkle with salt and dredge in flour to coat.
- Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet and brown both sides of chicken. Transfer breasts to a buttered 9 x 13 baking dish.
- Add 3/4 c Marsala Wine to the skillet and scrape and deglaze bottom of pan. Add 1 c broth and mushroom onion mixture. Bring to a boil and cook 3 more minutes. Add cream (optional).
- Pour mixture on top of chicken and bake 1 hour at 300 degrees.
- Serve over angel hair pasta, your favorite egg noodle or mashed potatoes. Better yet, make this ahead of time and serve 1-2 days later by reheating in a 250 degree oven.
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Ingredients
- 1 cup flour
- 1 tsp salt
- 4 large chicken breasts boneless, skinless, cut in half from top to bottom
- 4 Tbsp olive oil
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- 1 to 2 cups mushrooms sliced
- 4 cloves garlic minced
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Instructions
- Preheat oven to 300 degrees.
- Heat 2 Tbsp olive in a large skillet (I love to use my Iron Skillet). Add onions and mushrooms. Cook 3 minutes, add minced garlic and cook another minute. Season with salt and pepper. Add 3/4 cup Marsala Wine and sauce until the wine has been mostly absorbed. Place these ingredients into a bowl and set aside.
- Cut chicken breasts from top to bottom so that they are each 2 thin breasts. Cover the breasts with plastic wrap and pound to 1/4" thickness with a meat mallet or rolling pin. Sprinkle with salt and dredge in flour to coat.
- Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet and brown both sides of chicken. Transfer breasts to a buttered 9 x 13 baking dish.
- Add 3/4 c Marsala Wine to the skillet and scrape and deglaze bottom of pan. Add 1 c broth and mushroom onion mixture. Bring to a boil and cook 3 more minutes. Add cream (optional).
- Pour mixture on top of chicken and bake 1 hour at 300 degrees.
- Serve over angel hair pasta, your favorite egg noodle or mashed potatoes. Better yet, make this ahead of time and serve 1-2 days later by reheating in a 250 degree oven.
Share this Recipe
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| Servings |
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Ingredients
- 1 cup flour
- 1 tsp salt
- 4 large chicken breasts boneless, skinless, cut in half from top to bottom
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 to 2 cups mushrooms sliced
- 4 cloves garlic minced
- 1 1/2 cups dry marsala wine (divided)
- 1 cup chicken broth
- 1/4 cup heavy cream
Ingredients
|
|
Instructions
- Preheat oven to 300 degrees.
- Heat 2 Tbsp olive in a large skillet (I love to use my Iron Skillet). Add onions and mushrooms. Cook 3 minutes, add minced garlic and cook another minute. Season with salt and pepper. Add 3/4 cup Marsala Wine and sauce until the wine has been mostly absorbed. Place these ingredients into a bowl and set aside.
- Cut chicken breasts from top to bottom so that they are each 2 thin breasts. Cover the breasts with plastic wrap and pound to 1/4" thickness with a meat mallet or rolling pin. Sprinkle with salt and dredge in flour to coat.
- Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet and brown both sides of chicken. Transfer breasts to a buttered 9 x 13 baking dish.
- Add 3/4 c Marsala Wine to the skillet and scrape and deglaze bottom of pan. Add 1 c broth and mushroom onion mixture. Bring to a boil and cook 3 more minutes. Add cream (optional).
- Pour mixture on top of chicken and bake 1 hour at 300 degrees.
- Serve over angel hair pasta, your favorite egg noodle or mashed potatoes. Better yet, make this ahead of time and serve 1-2 days later by reheating in a 250 degree oven.
Share this Recipe
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