Award Winning Chicken Marsala Recipe
Twin 4 oz. chicken breasts lightly floured and sautéed in oil with garlic, mushrooms and scallions, deglazed with sweet marsala wine and simmered in cream sauce.
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Ingredients
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General
Method
Preparing the Chicken
Pound Chicken Breasts
Place the twin 4 oz. chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.
Lightly Flour the Chicken
Lightly coat both sides of the chicken breasts with all-purpose flour, shaking off any excess.
Sautéing the Chicken and Vegetables
Heat Oil
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Sauté Chicken
Place the floured chicken breasts in the skillet and cook for 3–4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Making the Marsala Cream Sauce
Deglaze with Marsala Wine
Pour in 1/2 cup of sweet Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Add Cream
Stir in 1/2 cup of heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly, about 2–3 minutes.
Finishing the Dish
Return Chicken to Sauce
Place the sautéed chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and let simmer for another 5–7 minutes until the chicken is cooked through and the sauce has thickened.
Serve
Plate the chicken and spoon the Marsala cream sauce with mushrooms and scallions over the top. Serve hot.