Chicken Marsala
Tender chicken cooked in a rich mushroom and marsala wine sauce for a comforting Italian-inspired meal.
91% would make again
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 2 servings
- 1 chicken breast, butterflied, pounded, and divided into 2
- flour, as needed
- salt, to taste
- pepper, to taste
- 1 ½ cups mushroom (110 g)
- 1 cup marsala wine (235 mL)
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 tablespoon parsley
Preparation
- Butterfly, pound and divide one chicken breast into 2 pieces.
- Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
- Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
- In the same skillet or pan, add the mushrooms. Cook until soft.
- Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
- Serve chicken on top of or with pasta/ rice and spoon sauce over.
- Enjoy!
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