Fresh Chicken Marsala
I swear I have tried EVERY marsala recipe. I got this one off of Pinchofyum.com and fell in love. Made some changes for my family.
- 15 minutes
- 60 minutes
- 16 ounces fresh crimini mushrooms, sliced
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup dry Marsala wine or sherry or Beef broth
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons heavy cream or greek yogurt and a splash of whole milk
- 1/2 teaspoon salt (more to taste)
- 2 lbs. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/3 cup flour
- 1 teaspoon all purpose seasoning + a pinch of salt and pepper
- 2 cups cherry tomatoes
- fresh parsley
Follow This Recipe
- Pound the chicken until each breast is about 1/4 inch thick. Trim flattened chicken into thirds. Set aside
- Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 10-15 minutes, until golden brown. Remove from pan and set aside.
- Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
- Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through. Remove from the pan and set aside.
- Add the mushrooms back to the pan on medium high heat.
- Add the garlic and wine or broth - If using wine, let the mixture simmer gently to reduce by half, stirring occasionally. After 10-15 minutes, add the cornstarch, cream, and salt to the sauce mixture - it should start to thicken slightly.
- Add Chicken back into sauce and mushrooms. Top with tomatoes and simmer until the tomatoes have softened a bit. Serve with fresh parsley and over potatoes or noodles. ProTips
- This is such an easy fresh recipe. You can also make this ahead in a crockpot in a pinch, though it’s better on the stove top. Add chicken, mushrooms, garlic and 1/2 cup of beef stock to the crockpot and cook on low for 5 hours. later add the heavy cream, tomatoes and a few TBS of marsala or sherry. Add cornstartch and a bit off beef stock mixed; into the pot a;nd stir to thicken a bit.
- I like my tomatoes under roasted and just ready to burst so I don’t like them in for too long. If you like yours softer, put them in for longer.
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