Chicken Marsala
Ingredients
- • 4 item chicken breasts, boneless and skinless
- • 120 g all-purpose flour
- • 1 tsp salt
- • 1/2 tsp black pepper
- • 30 ml olive oil
- • 45 g unsalted butter
- • 2 item shallots, minced
- • 225 g mushrooms, sliced
- • 3 cloves garlic
- • 15 ml tomato paste
- • 180 ml dry marsala wine
- • 120 ml chicken broth
- • 60 ml heavy cream
- • 15 g fresh parsley, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Place chicken breasts between plastic wrap and pound to 1/4 inch thickness using a meat mallet.
- 2
Mix flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- 3
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- 4
Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 74°C (165°F)). Transfer to a plate and keep warm.
- 5
In the same skillet, melt remaining 2 tablespoons butter. Add minced shallots and cook for 2 minutes until softened.
- 6
Add mushrooms and cook for 5 minutes until browned.
- 7
Add minced garlic and cook for 30 seconds until fragrant.
- 8
Stir in tomato paste and cook for 1 minute, stirring constantly to caramelize slightly.
- 9
Pour in marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- 10
Bring to a simmer and cook for 5 minutes until the sauce reduces by half.
- 11
Stir in heavy cream and simmer for another 2 minutes.
- 12
Return chicken to the pan, spooning sauce over the cutlets. Simmer for 2 minutes to heat through.
- 13
Season with salt and pepper to taste.
- 14
Garnish with fresh parsley and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elevated Chicken Marsala combines the sweetness of shallots with a hint of tomato paste that adds incredible depth to the classic marsala sauce. The tomato paste brings a subtle richness that complements the earthy mushrooms beautifully, while the shallots add a delicate sweetness that makes this dish absolutely irresistible. Your guests will be asking for seconds!"
