Easy Chicken Marsala
Looking for a flavorful and hearty meal to impress your family or guests? Chicken Marsala is a classic Italian dish that is sure to satisfy.This dish features tender, golden-fried chicken cutlets bathed in a rich, savory sauce with sweet Marsala wine, earthy mushrooms, and aromatic garlic.
Ingredients
- 4 skinless , boneless chicken breasts
- ⅔ cup all-purpose flour for dredging
- ½ teaspoon Kosher salt for dredging
- ½ teaspoon ground black pepper for dredging
- ⅛ teaspoon cayenne pepper , for dredging
- ½ teaspoon paprika , for dredging
- ¼ teaspoon garlic powder for dredging
- Red pepper flakes , to taste
- ¼ cup extra-virgin olive oil
- 1 cloves garlic , sliced
- 1 (8 ounces) crimini, Bella, or porcini mushrooms, ¼-inch-thick sliced
- ¾ cup sweet Marsala wine
- 1- ¼ cup Knorr Chicken Broth
- 3 tablespoon unsalted butter
- ¼ cup chopped flat-leaf parsley
Instructions
- Place the flour on a shallow platter and season with kosher salt, garlic powder, paprika, cayenne, and black pepper; mix with a fork to distribute evenly. Set aside.
- Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet until they are about ¼-inch thick.
- Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
- Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once. *(Do this in batches, if necessary). Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and stir the butter to the drippings in the pan. Then add the mushrooms and garlic, and saute until they are nicely browned, and their moisture has evaporated.
- Pour the Marsala wine into the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer to reduce the sauce slightly—taste and season with kosher salt & red pepper flakes to taste.
- Return the chicken marsala to the pan and simmer gently to heat the chicken marsala through, turning over occasionally to make sure they're well-basted in the sauce, and the sauce has slightly thickened.
- Garnish with chopped parsley, if desired, before serving. Serve the chicken marsala over pasta, such as Linguine, fettuccine, bucatini, etc. Enjoy!
Notes
How to Store & Re-Heat
To store: Transfer it to an airtight container and refrigerate for 3-4 days. When reheating, you have several options. You can reheat Chicken Marsala on the stovetop by transferring it to a saucepan and heating it over medium-low heat until heated, stirring occasionally.
To reheat: You can reheat it in the microwave by transferring it to a microwave-safe dish, covering it loosely with a lid or wrap, and microwave on high for 1-2 minutes, stirring halfway through. Another option is to reheat it in the oven by transferring it to an oven-safe dish, covering it with foil, and baking it at 350°F (175°C) for 15-20 minutes or until heated.
Regardless of your chosen method, be sure to reheat the chicken thoroughly to an internal temperature of at least 165°F (74°C) to ensure it's safe to eat. Avoid overcooking the chicken, as it can become dry and tough.
Make-Ahead
To make the meal ahead, you can prepare the chicken cutlets and the seasoned flour and store them separately in the refrigerator for up to 24 hours. You can also sauté the mushrooms and garlic and store them in an airtight container in the fridge for up to 24 hours. Then, when you are ready to cook, follow the recipe as written, starting by dredging the chicken cutlets in the seasoned flour and frying them in the pan.
By taking these steps, you can cut prep time and streamline the cooking process. Just remember to store the ingredients properly and follow food safety guidelines. Finally, to keep leftover Chicken Marsala, transfer it to an airtight container, refrigerate it for 3-4 days, and reheat it using one of the methods outlined in the previous answer.
How to Freeze
Chicken Marsala can be frozen and reheated for future meals, making it an excellent option for meal prep or for making ahead for busy weeknights. To freeze Chicken Marsala, let it cool completely to room temperature before transferring it to a freezer-safe container with an airtight lid or a heavy-duty freezer bag. Label the container or bag with the date and the dish's name, and freeze it for 2-3 months. To thaw the Chicken Marsala, transfer it from the freezer to the refrigerator and let it thaw overnight, or place the frozen dish in a bowl of cold water for a few hours.
Once thawed, reheat the Chicken Marsala using one of the methods outlined in the previous answers. Be sure to reheat it thoroughly to an internal temperature of at least 165°F (74°C) before serving. Remember that freezing and thawing can affect the texture of the chicken, but Chicken Marsala generally freezes well and can be a convenient option.
Nutrition Facts
Easy Chicken Marsala
Amount per Serving
Calories
324
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
88
mg
29
%
Sodium
448
mg
19
%
Potassium
270
mg
8
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
17
g
34
%
Vitamin A
436
IU
9
%
Vitamin C
4
mg
5
%
Calcium
20
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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