The marsala chicken is a meal with a pan with chicken breasts in a salty sauce of marsala mushroom, and is ready in about 30 minutes.
- Taste: The sauce is rich and slightly earthy from mushrooms and a pinch of sweetness from Marsala wine.
- Tips to save time: Exchange chicken breasts with 8 thin chicken cutlets and buy sliced mushrooms.
- Serve suggestions: We love to serve this recipe of marsala chicken with pasta or mashed potatoes.
Tips for ingredients for Marsala chicken
- Chicken: Barded chicken breasts, boned chicken legs or cutlets.
- Marsala: Marsala is a fortified wine from Sicily. Make sure to choose a dry marsala wine and not the sweet variety, which is the best Used to produce Italian desserts. It can be replaced with Sherry, Porta or Madeira.
- Sauce: This marsala sauce has chicken broth, butter, shallot and thyme thyme flour.
- Mushrooms: Use any variety of mushrooms. I love Baby Bella (Aka Creminini Mushroom), but the white mushrooms or Portobellos are also excellent options.
Variations
- Taste: Add the garlic with the mushrooms. It is possible to replace the shallot with red or white onion.
- Creamy: Even if it is not traditional, beat in about ¼ cup of heavy cream for a more creamy sauce at the end of passage 2.
- Vegetables: Add asparagus, spinach or chopped peas for more consistency and color.
Garnish with parsley and serve as desired.
Archiving and leftovers
Keep the remaining chicken Marsala in an airtight container in the refrigerator for a maximum of 3 days and heated in the microwave oven or on the hob over medium heat.
Freeze portions cooled in bags with zipper for a maximum of four months. Defrite during the night in the refrigerator and heat in the microwave or at the bottom on the hob.
What to serve with marsala chicken
Have you prepared this Marsala chicken recipe? Leave an evaluation and a comment under!
Marsala chicken
This easy Marsala chicken recipe combines tender chicken with a salty mushroom and Marsala wine sauce, for a welcoming quality meal from a restaurant at home.
Prevent the screen from becoming dark
-
Cover the chicken breasts with plastic wrapping and use the flat side of a meat hammer or a rolling pin from a thickness to ¼ inch. Season with salt and pepper and draga in flour.
-
In a large pan, preheated the olive oil over medium heat -alto. Cook the chicken in lots, 3-4 minutes per side or up to cooking. Transfer the chicken to a plate.
To prepare the sauce
-
In the same pan, add 2 tablespoons of butter, thyme and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until the juices are released, about 5 minutes. Mix 1 ½ tablespoons of flour and cook for 1 minute more.
-
Pour the marsala wine and broth or broth and cook over low heat until it is dense and sparkling, about 3 minutes.
-
Add the chicken to the pan and cook over low heat for 2-3 minutes or until it is heated.
-
Garnish and serve on top of the pasta.
Sensi del chiclo: If they are very large, they can be cut in half horizontally. Substitute Chicken breasts with 8 thin chicken cutlets.
Sauce: A more creamy chicken marsala can be made by adding ¼ cup of heavy cream to the sauce.
Avanzi: Keep the remaining chicken Marsala refrigerated for a maximum of 4 days. Heat on the hob.
Calories: 429 | Carbohydrates: 20G | Protein: 29G | Fat: 24G | Saturated fat: 6G | Polynsaturo fat: 2G | Monolysatuine fat: 13G | Trans fat: 0.2G | Cholesterol: 89mg | Sodium: 683mg | Potassium: 725mg | Fiber: 1G | Sugar: 3G | Vitamin A: 386Iu | Vitamin C: 6mg | Soccer: 23mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main dish
Kitchen American, Italian© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
