Chicken Marsala

Chicken in a quick and tasty mushroom marsala sauce. I served the chicken marsala over pasta but it is also good over rice or mashed potatoes or even just by itself along with a salad or some vegetables.
Photo by Ginny G.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon oil

  • 4

    small chicken breasts, pounded thin and seasoned with salt and pepper

  • 1

    tablespoon butter

  • 8

    ounces mushrooms, sliced

  • 1

    medium shallot, finely diced

  • 1

    clove garlic, chopped

  • 1/2

    cup marsala

  • 1

    cup chicken broth

  • 1/2

    lemon, juice

  • salt and pepper to taste

  • 1

    tablespoon butter

  • 1

    tablespoon parsley, chopped

Directions

1.Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside. 2.Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes. 3.Add the shallot and saute for 1 minute. 4.Add the garlic and saute for half a minute. 5.Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes. 6.Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes. 7.Mix in the parsley and remove from heat

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