Chicken Marsala
Tender chicken cooked in a rich mushroom and marsala wine sauce for a comforting Italian-inspired meal.
91% would make again
Under 30 minutes
Under 30 minutes
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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