Delicious Chicken Marsala Recipe 🍗🍄
You’re going to love this! 😍 Chicken Marsala is a rich, savory dish that will impress anyone you serve it to. It’s a perfect meal for dinner, whether you’re cooking for family, friends, or just treating yourself. First, let’s talk about how easy it is to prepare. With just a few simple ingredients, you can create a dish full of flavor and sophistication without any hassle. In addition, this recipe offers great versatility—adjust the flavors to your liking and serve it with your favorite side dishes. The savory mushrooms, rich Marsala wine sauce, and tender chicken come together for a meal that feels luxurious but is easy enough to make any night of the week. Next, let’s dive into how you can make it and bring a little touch of elegance to your dinner table! 😋
Table of Contents
Chicken Marsala
You’re going to love this! Chicken Marsala is a comforting and delicious dish that will have everyone asking for seconds. 🍗🍷 The perfect blend of tender chicken and rich, savory flavors, it’s easy to make and will surely impress at your next dinner. 💫
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Prep Time:
15 minutes -
Cook Time:
30 minutes -
Total Time:
45 minutes -
Yield:
4 servings
Ingredients
- 4 boneless, skinless chicken breasts 🍗
- 1/2 cup flour 🧑🍳
- 4 tbsp butter 🧈
- 2 cups Marsala wine 🍷
- 1/2 cup chicken broth 🍲
- 1/2 cup heavy cream 🥛
- 1/2 cup sliced mushrooms 🍄
- Salt and pepper to taste 🧂
Instructions
- First, season the chicken breasts with salt and pepper. Dredge them in flour and set aside. 🌟
- Next, heat the butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. 🍗✨
- Then, remove the chicken and set aside. In the same pan, add the mushrooms and cook until soft. 🍄
- Also, add the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the pan. Simmer for 5 minutes. 🍷
- Then, stir in the heavy cream and cook for another 5 minutes until the sauce thickens. 🥛
- Lastly, return the chicken to the pan and simmer for an additional 10 minutes, allowing the chicken to absorb all the wonderful flavors. 😋
Chicken Marsala Recipe 🍗🍷
Craving something delicious and comforting? Well, you’re in for a treat! Chicken Marsala is the perfect dish to impress your friends and family with its savory, rich flavors. 🍴✨
Ingredients: 1 lb chicken breasts, 1/2 cup flour, 1 tbsp olive oil, 1/2 cup Marsala wine, 1/2 cup chicken broth, 1/4 cup heavy cream, 1 cup sliced mushrooms, salt, and pepper to taste. 🍗🍄
Preparation: First, season the chicken breasts with salt and pepper, then coat them in flour. Next, heat olive oil in a pan over medium-high heat. Once the oil is hot, cook the chicken breasts until golden on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set it aside. 🍽️
Then, in the same pan, add the sliced mushrooms and sauté until they’re soft. Pour in the Marsala wine and chicken broth, scraping up any bits left from the chicken. Let it simmer and reduce for about 5 minutes. Now, stir in the heavy cream and return the chicken to the pan, cooking for an additional 2-3 minutes until the sauce thickens. 🌿🍷
Finally, plate your Chicken Marsala, spoon the rich sauce over it, and garnish with some fresh herbs. Voila! A delicious dinner that’s sure to be a crowd-pleaser! 😋🍽️
Nutrition
- Serving Size:1 serving (without side dishes)
- Calories:390
- Sugar:4.2 g
- Sodium:550 mg
- Fat:19.5 g
- Saturated Fat:5.6 g
- Carbohydrates:10.1 g
- Fiber:1.4 g
- Protein:30.5 g
- Cholesterol:125 mg
What’s more, you can easily serve this dish with mashed potatoes, pasta, or a simple salad. Your friends will be asking for seconds! 🌟🍽️
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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