Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
Watch how to make this recipe.
Chicken Marsala
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 613
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 185 mg
- Sodium
- 818 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 613
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 185 mg
- Sodium
- 818 mg
Ingredients
Directions
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
