New! Traditional Chicken Marsala Recipe
Sautéed chicken breast simmered in a mushroom and Marsala wine sauce. Served with mashed potatoes and asparagus.
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Ingredients
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For the Chicken Marsala
For the Mashed Potatoes
For the Asparagus
Method
For the Chicken Marsala
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each breast in flour, shaking off the excess.
- 2
Sauté the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add another tablespoon of butter. Add the sliced mushrooms and cook until browned, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
- 4
Make the Sauce
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a boil, then reduce heat and let simmer for 10 minutes until the sauce slightly thickens.
- 5
For the Mashed Potatoes
- 6
- 7
For the Asparagus
- 8
Prepare the Asparagus
Preheat the oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with olive oil, salt, and pepper.
- 9
Roast the Asparagus
Roast in the preheated oven for 12-15 minutes until tender and slightly crispy.