Chicken Marsala
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 131 mg
- Sodium
- 424 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 131 mg
- Sodium
- 424 mg
Ingredients
Directions
- Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.
Cook’s Note
Do not cook the chicken in the oil until it is crispy. It's better to undercook the chicken in the oil because it will continue cooking in the sauce. Caution: when adding the Marsala on high heat it will flame up, which is good because it is burning off the alcohol. Therefore, do not add the Marsala wine without the heat because you want the alcohol to burn off. When slicing the mushrooms, slice so that each slice is showing its stem, keeping the mushroom shape. Do not chop the mushrooms. Make sure to cook on high heat so that all the sauces blend together.
