Chicken Marsala
Make this easy chicken marsala recipe for dinner tonight! It comes together in a snap & everyone will love the rich, savory mushroom sauce!
Servings: 4 servings
Calories: 370kcal
Ingredients
- 1 pound thin-sliced chicken breasts
- 2 teaspoons kosher salt divided
- 1 ½ teaspoons garlic powder divided
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 16 ounces mushrooms sliced
- ½ shallot minced
- ½ cup marsala wine
- ½ cup chicken stock
- parsley or thyme optional garnish
Instructions
- Season the chicken on both sides with 1 ½ teaspoons of salt, 1 teaspoon garlic powder, and pepper.
- Coat the chicken lightly in flour, tapping off any excess.
- Heat the olive oil in a large skillet over medium heat, until shimmering.
- Sear the chicken in the hot oil until golden on both sides.
- Remove the chicken to a plate and set aside.
- Add the butter to the pan, along with the mushrooms, remaining ½ teaspoon of salt and remaining ½ teaspoon of garlic powder.
- Saute the mushrooms until softened, then clear out a space in the center of the skillet and add the shallot.
- Cook the shallot until tender and translucent, then sprinkle on the flour and stir until the vegetables are coated.
- Slowly whisk in the marsala wine.
- Whisk in the chicken stock and allow the sauce to come to a simmer and become thick.
- Slip the chicken back into the sauce to re-warm.
Nutrition
Serving: 0.25batch | Calories: 370kcal | Carbohydrates: 18g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 1348mg | Potassium: 880mg | Fiber: 2g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg