Chicken Marsala
Servings 4 servings
Calories 511kcal
Ingredients
- 4 6 oz boneless skinless chicken breasts
- 1 tsp salt divided use
- 1 tsp black pepper divided use
- 1/4 cup all purpose flour
- 1 tsp granulated garlic
- 1/2 tsp onion powder
- 3 Tbsp unsalted butter divided use
- 3 Tbsp olive oil divided use
- 2 medium shallots (or one small red onion) finely diced
- 1 8 oz container cremini mushrooms sliced
- 2 medium garlic cloves minced
- 1 cup marsala wine
- 1 cup low sodium chicken stock
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese additional as needed
- 1/2 tsp crushed red pepper flakes adjust amount to taste
- 2 Tbsp chopped flat leaf Italian parsley
- cooked pasta for serving
Instructions
- Use the smooth side of a meat mallet to pound the chicken breasts to 1/2 inch thickness. Season on all sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a small bowl, whisk together reserved salt and black pepper with flour, granulated garlic and onion powder. Coat the chicken pieces on all sides. Place onto a sheet pan.
- Heat 2 tablespoons butter and 2 tablespoons olive oil together in a large 12 inch skillet over medium high heat. Arrange chicken breasts in pan. Cook for 3-4 minutes per side or until golden. Remove to a platter. (It doesn't have to be cooked through at this point)
- To the skillet add reserved 1 tablespoon butter and olive oil. Once butter has melted, add shallots and mushrooms. Cook over medium-high heat, scraping any brown bits from bottom of pan. Cook for 6-8 minutes or until softened and browned. Add minced garlic cooking for 1 minute longer or until fragrant.
- Whisk the marsala wine and chicken stock into the skillet. Again, scrape any brown bits from the bottom of the pan. Simmer for 2 minutes on medium high heat to reduce slightly.
- Lower heat to medium-low, add heavy cream, parmesan cheese and red pepper flakes. Mix well, then add chicken breasts back to pan and spoon sauce over chicken. Simmer for 3-5 minutes or until juices run clear.
- Garnish with parsley and additional grated Parmesan cheese then serve immediately over cooked pasta.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 20g | Protein: 8g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 848mg | Potassium: 240mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1491IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 1mg