Chicken with Marsala and mushrooms
Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavour thanks to the Marsala wine, mushrooms and cream!
Servings: 4 servings
Calories: 533kcal
Equipment
Ingredients
- 4 skinless chicken breasts
- 5 tbsp all-purpose flour or oat fiber for Keto version
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 2 large shallots very finely diced
- 1 clove garlic minced
- 2 cups (200g) cremini mushrooms sliced
- ½ cup (125ml) dry Marsala wine or dry Sherry
- 1 cup (250ml) chicken stock
- ½ cup (120ml) cream double / heavy
- 2 tbsp flat-leaf parsley finely chopped, to serve
- salt and freshly ground pepper to taste
Instructions
- Use a sharp knife to slice the side of the chicken breasts, without cutting all the way through. Open the chicken up like a book (this is called butterflying).4 skinless chicken breasts
- Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.
- Put the flour on a shallow plate and dredge the chicken breasts, shaking any excess flour off.5 tbsp all-purpose flour
- Heat two tablespoons and one tablespoon of butter in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.4 tbsp unsalted butter
- Wipe the pan with kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don't stick. Add the mushrooms and cook for 2-3 minutes.2 tbsp olive oil, 2 large shallots, 1 clove garlic, 2 cups (200g) cremini mushrooms
- Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.½ cup (125ml) dry Marsala wine
- Reduce the heat and stir in the chicken stock and bring to a simmer. Add the chicken breasts and cook for 10 minutes.1 cup (250ml) chicken stock
- Stir in the cream and simmer for a few minutes over low heat.½ cup (120ml) cream
- Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low carb option.2 tbsp flat-leaf parsley, salt and freshly ground pepper
Video
Nutrition
Calories: 533kcal | Carbohydrates: 15g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 246mg | Potassium: 811mg | Fiber: 2g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg
