Name: Valentine's Chicken Marsala
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 6 oz mushrooms; 1 large chicken breast; 2 large cloves garlic; 2 Tbs butter; 1 Tbs olive oil; 3 servings seasoned breadcrumbs/coating mix; 2 cups marsala wine; 0.25 cup heavy cream; 3 servings pasta

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Valentine's Chicken Marsala Recipe — Recipes Zone

Method

11 steps · 45 min

01
Prep Chicken and Mushrooms
Slice the 6 oz of mushrooms. Place the 1 large chicken breast between two sheets of wax paper and pound it with a mallet until it's about 1/4 inch thick. Dredge the pounded chicken in the 3 servings of seasoned breadcrumbs, making sure it's evenly coated.
02
Heat the Pan
Grab a heavy stainless steel or cast iron pan — skip the non-stick for this one, you want some fond to build up — and place it over medium-high heat.
03
Melt Butter and Oil
Add the 2 tablespoons of butter and 1 tablespoon of olive oil to the hot pan. Let the butter melt and get bubbly, just before it starts to brown.
04
Brown the Chicken
Carefully place the breaded chicken breast into the hot fat. Sear it until it's deeply golden brown on both sides, about 3-4 minutes per side, creating a nice crust.
05
Remove Chicken
Once browned, transfer the chicken breast to a plate and set it aside.
06
Sauté Mushrooms and Garlic
If the pan looks dry, add an additional splash of olive oil. Toss in the sliced mushrooms and 2 large cloves of minced garlic. Sauté them until the mushrooms release their liquid and turn tender, and the garlic is fragrant, about 5-7 minutes.
07
Deglaze with Marsala
Pour in the 2 cups of Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; those are packed with concentrated flavor.
08
Simmer Chicken in Sauce
Return the browned chicken breast to the pan, nestling it into the wine and mushrooms. Bring the sauce to a boil, then reduce the heat to low, cover the pan, and let it simmer for 30 minutes, allowing the chicken to cook through and absorb the flavors.
09
Remove Chicken Again
Carefully lift the cooked chicken out of the pan and set it aside on a clean plate.
10
Reduce the Sauce
Stir the 1/4 cup of heavy cream into the pan. Bring the sauce back to a simmer and let it reduce by about 50%, stirring occasionally, until it thickens enough to coat the back of a spoon.
11
Serve with Pasta
Spoon the rich Marsala sauce over the chicken breast, and serve it immediately over hot, cooked 3 servings of pasta. It's a good way to catch all that extra sauce.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	664kcal	33%
Fat	22g	31%
Carbohydrate	58g	22%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Sulphites

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Valentine's Chicken Marsala Recipe

About this recipe

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Method

Prep Chicken and Mushrooms

Heat the Pan

Melt Butter and Oil

Brown the Chicken

Remove Chicken

Sauté Mushrooms and Garlic

Deglaze with Marsala

Simmer Chicken in Sauce

Remove Chicken Again

Reduce the Sauce

Serve with Pasta

Nutrition

Allergens

Reviews

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