Chicken Marsala

Recently updated on March 31st, 2021

Chicken Marsala

Yields4 Servings

Cook Time20 mins

Rating

Ingredients

 ¼ cup flour
 ½ tsp salt
 ½ tsp pepper
 4 chicken breasts
 1 tbsp olive oil
 8 oz mushrooms, sliced
 1 shallot, minced
 1 tbsp chopped fresh sage, plus additional for garnish
 ¼ cup water
 ½ cup Marsala wine
 ¼ cup heavy cream
 1 tbsp butter

Directions

1

In a shallow bowl, combine the flour, salt, and pepper. Coat each piece of chicken in the flour mixture, shaking off the excess flour.

2

In a large pan over medium heat, add the oil. Add the chicken and cook about 8-10 minutes, flipping halfway through, until golden on the outside. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

3

In the same pan over medium heat, add the mushrooms, shallots, sage, and ¼ cup water, season with salt and pepper, cooking about 3-5 minutes, until the mushrooms are tender, stirring frequently. Stir in the wine and cream, simmering over medium-high heat for another 3-5 minutes, until slightly thickened. Remove from heat and stir in the butter. Top the chicken with mushroom sauce and sage.

Panzanella

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Ingredients

 ¼ cup flour
 ½ tsp salt
 ½ tsp pepper
 4 chicken breasts
 1 tbsp olive oil
 8 oz mushrooms, sliced
 1 shallot, minced
 1 tbsp chopped fresh sage, plus additional for garnish
 ¼ cup water
 ½ cup Marsala wine
 ¼ cup heavy cream
 1 tbsp butter

Directions

1

In a shallow bowl, combine the flour, salt, and pepper. Coat each piece of chicken in the flour mixture, shaking off the excess flour.

2

In a large pan over medium heat, add the oil. Add the chicken and cook about 8-10 minutes, flipping halfway through, until golden on the outside. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

3

In the same pan over medium heat, add the mushrooms, shallots, sage, and ¼ cup water, season with salt and pepper, cooking about 3-5 minutes, until the mushrooms are tender, stirring frequently. Stir in the wine and cream, simmering over medium-high heat for another 3-5 minutes, until slightly thickened. Remove from heat and stir in the butter. Top the chicken with mushroom sauce and sage.

Chicken Marsala

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