This easy chicken Marsala formula Cook in bare minutes — and in just one skillet . Serve over a bed of pasta to soak up plenty of the Marsala sauce .
Chicken Marsala is a darling Italian - American looker , featuring thinly - poundedchicken breastssmothered with a flavorful Marsala - infused sauce and mushroom cloud . process over alimentary paste , mashed potatoes , or just with a side of curmudgeonly dinero for mop up all that delicious sauce , it ’s a cheering dish that ’s simple to make and tiptop satisfying .
While the exact extraction of the stunner is unknown , it most belike originated in Sicily , where Marsala wine has been produced since the late eighteenth century . The sweet , nutty wine was plentiful , and the dish most in all probability came about as a means to feature the wine in a savory program . When Italian immigrant came to America , this was one beauty among many that made the journey as well , becoming a staple dish inItalian - American cuisine .
Tips for the Best Chicken Marsala
For the best wimp Marsala , keep these dewy-eyed tips in brain :
Can I Make Chicken Marsala Ahead?
This dishful is well served hot , right after cooking , for the honorable texture . If you do want to get onward of the preparation need for this saucer , pound the chicken up to one day ahead and store in a zip - top bagful in the refrigerator until quick to use . you’re able to also devise the alimentary paste ahead and reheat when ready to service .
Ingredients
¼cupall - purpose flour
½tsp.dried marjoram , vanquish
⅛tsp.salt
⅛tsp.ground black pepper
4skinless , boneless chicken breast halves
2cupssliced fresh mushroom
¼cupsliced green onion(2onions )
3Tbsp.butterormargarine
½cupchicken broth
½cupdry Marsalaordry sherry
Hot cooked alimentary paste , such as capelliniorlinguine(optional )
Directions
Prep the Chicken
In a shallow pipe bowl call forth together flour , oregano , salt , and pepper . grade a chicken tit half between 2 pieces of plastic wrap . Using the flat side of a meat beetle , pound wimp lightly to about 1/4 - in thickness . Remove shaping wrap . retell with remaining chicken breast halves . Lightly coat Gallus gallus on both sides with flour mixture ; rock off surfeit .
Cook Mushrooms
In a gravid skillet cook mushroom and green onion plant in 1 tablespoon of the butter over medium - high heat until legal tender ; remove from skillet . In the same frypan Captain James Cook chicken in remaining 2 tablespoonful butter for 5 to 6 minutes , change state to brown equally .
Finish Dish
Remove skillet from heat . take mushrooms and greenish onion plant to skillet . Carefully total stock and Marsala to skillet . Bring mixture to a boil ; foreshorten warmth . Simmer , exposed , for 2 minutes more , stir occasionally . Season sauce to taste with additional salinity and black pepper . transportation chicken to a serving disk . Spoon mushroom mixture over poulet . If desired , serve over pasta .
How To Store and Reheat Leftover Chicken Marsala
Store leftover chicken Marsala in an airtight container in the icebox for up to four days . Reheat in a frying pan until hot throughout . The internal temperature of the poulet should reach 165 ° F . Adjust the flavourer of the sauce to perceptiveness , or lend a splatter of chicken broth or water to adjust the body , if needed .
Chicken Marsala Recipe Variations
To change up this Hellenic bag , consider these variations :
How to Make Veal Marsala
Prepare as directed above , except substitute 12 Panthera uncia veal scallopini for the Gallus gallus . Cook the veau in the 2 tablespoons hot butter for 2 to 3 second or until light brown , turning once halfway through cookery time . If necessary , ready one-half of the veal at a time . Continue as guide in Step 3 .
nutriment Facts per scallopini : 260 cal . , 12 g full fat ( 6 gee sat . fat ) , 91 mg chol . , 313 mg sodium , 10 g carbo . , 1 thousand fiber , 21 g professional . Daily economic value : 7 % vit . A , 2 % vit . C , 2 % Ca , 9 % iron exchange : 1 1/2 Vegetable , 2 1/2 Very Lean sum , 3 fatness
Frequently Asked Questions
If you do n’t have dry Marsala wine on hand , deputize with dry sherry , Madeira wine , port wine , crimson wine , blank wine , or even chicken or vegetable broth for a non - alcoholic option ( add a stir of acetum for acidity ) .
Traditionally , chicken Marsala calls for a ironical Marsala vino . It impart complexity and flavor to the dish without too much sweetness . Sweet Marsala has a more obtrusive sweetness , but can be used in a lesser quantity in a pinch , if needed .
While these are both Graeco-Roman Italian - American dishes using thinly - thump crybaby breasts , the sauce for chicken piccata features Citrus limon juice , capriole , butter , and white wine , as opposed to the rich , Marsala wine- and mushroom - based chicken Marsala .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily diet . 2,000 calories a day is used for general nutrition advice .
