Award Winning Chicken Marsala Recipe
Recipe information
Make Award Winning Chicken Marsala in just 30m. 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
General
Preparing the Chicken
1. 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.
2. 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
3. Heat Oil
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
4. 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
6. 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.
7. 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
8. 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.
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