Chicken Marsala Answer

Author: Natasha KravchukChicken Marsala in Mushroom Wine Sauce ExpertEasy Restaurant Style Chicken Marsala, made your kitchen’s style. This recipe features roasted chicken with creamy marsala sauce. Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes unsalted butter240ml black mushrooms, halved or thinly sliced ​​if too large1/2 teaspoon onion powder2 cloves garlic, finely chopped3/4 cup […]

Chicken Marsala Answer

Author: Natasha Kravchuk
Chicken Marsala in Mushroom Wine Sauce Expert
Easy Restaurant Style Chicken Marsala, made your kitchen’s style. This recipe features roasted chicken with creamy marsala sauce.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes unsalted butter
240ml black mushrooms, halved or thinly sliced ​​if too large
1/2 teaspoon onion powder
2 cloves garlic, finely chopped
3/4 cup dry marsala, (not sweet)
3/4 cup chicken, low sodium
1/2 cup extra heavy oil
2 tablespoons parsley, finely chopped
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Instructions

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Cut chicken breasts in half lengthwise to make 4 equal cutlets. Place in center of plastic wrap and pat until 1/3″ thick. Season whole chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge in flour (shake off excess), and set aside.
Heat a large, heavy frying pan over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the oil and butter are heated, add the dry chicken and fry until golden brown; about 3-4 minutes per side (do not overcook). Set the chicken aside and tent with foil to keep warm.
If necessary, add more oil to the pan with the mushrooms and cook until the liquid on the mushrooms evaporates and the mushrooms turn brown (5 minutes). Stir in 1/2 teaspoon onion powder and 2 cloves of garlic and cook for another 30 seconds or until fragrant.
Add 3/4 cup Marsala wine and scrape the bottom of the pan. Increase the heat and cook until very low (4-5 minutes). Then add 3/4 cup chicken broth and 1/2 cup broth in a steady stream as it cooks. Once it starts to boil, reduce the heat and let the sauce cook for another 4-5 minutes until it thickens slightly. Season the sauce with 1/4 teaspoon salt, or season to taste.

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Return the chicken to the pan and drizzle with 2 tablespoons of oil. Pour the sauce over the chicken and continue heating until hot and the sauce has reached your desired consistency (about 2 minutes). Remember that the sauce will thicken as it cools.
Nutrition per serving
449 kcal Calories
12 g Carbohydrates
35 g Protein
25 g Fat
Whole food

Course: Main course
Cuisine: Italian, Mediterranean
Keyword: Marsala
Skill level: Easy/Medium 98 ​​7 Price Calories: 449