Pollo Al Marsala Recipe
Chicken Breast sautéed with Marsala wine, Mushroom and a dash of Cream. Served with Spinach.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Cooking the Chicken
- 1
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- 2
- 3
Add Marsala Wine
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until slightly reduced.
- 4
Finish the Sauce
Stir in the heavy cream and return the chicken to the skillet. Simmer for an additional 5 minutes until the chicken is heated through and the sauce is creamy.
Cooking the Spinach
- 5
Sauté Spinach
In a separate pan, add a little olive oil and sauté the minced garlic until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Serving
- 6
Plate the Dish
Serve the chicken topped with the Marsala sauce alongside the sautéed spinach.
