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Recipe by Chef

Chicken Marsala


chicken: 1/2 cup all-purpose flour (plain flour) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black cracked pepper 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 tablespoons olive oil, divided 4 tablespoons margerine, divided Marsala Sauce: 1 tablespoon oil as needed 8 ounces (250g) brown or Cremini mushrooms, sliced 4-5 cloves garlic, minced 3/4 cup dry Marsala wine 1 1/4 cup low-sodium chicken broth (or stock) 1table spoon of margerine mixed with flour in small frying pan, 2 tablespoons fresh chopped parsley



1. 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. 2.Heat 1 tablespoon oil in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
3. 3.In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of oil. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
4. 4.Add the garlic and cook until fragrant, about 1 minute
5. 5.Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
6. 6. In seperate small frying pan mix 1 table spoon of margerine and a little four until looked like nash matatoes on meduim meat.
7. 7. Pour in the the flour and margerine batter to the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
8. Note: I but the Parsley flake. and serve mash patatoes on the side.