a recipe for Goan red masala curry. For certain occasions, my mum used to cook! Even if you have to make your own masala paste, it’s worth it!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 skinless, boneless chicken breast halves
- ½ cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup Marsala wine
- 1 cup chopped portobello mushrooms
- 1 cup chopped onion
- 1 teaspoon dried rosemary
- 4 slices mozzarella cheese
Instructions
- Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
- Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
- Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don’t touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 2 g |
| Protein | 64 g |
| Saturated Fat | 6 g |
| Sodium | 352 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Tastiest chicken I’ve ever made! Followed recipe to the “TEE” and it was delicious.
Per reviews stating too bland, I DID add double poultry seasoning, salt, and chicken broth w the marsala. I doubled the sauce amount to ensure enough to cover the chicken breasts. I forgot to add the recommended garlic…….it needed it for sure. I will advise this~~~ once the cheese, I used mozzarella ( might use provolone next) is melted on top, serve immediately. I simmered for an extra 20 mins because of company arrival…… and I believe all the wine taste evaporated….sad. The dish definitely needed more salt still, plus with leftovers I did add more wine and garlic. That worked. I will make again w adjustments.
Made this tonight and really enjoyed it. Followed another reviewer and added a bag of baby spinach right before I put the chicken back into the pan. Wilted it down and mixed it with the onions, shallots(oh yeah, added this, too), and garlic, then poured some more Marsala on top of the spinach, then added the breasts and cheese onto the spinach and followed the recipe from there.
BBQ season coming to a close so time to get back into indoor cooking. Liked everything about this recipe. Turned out great. Used jalapeño cheese slices for my wife and monterey jack for mine. Think I will add some sliced almonds near the end next time,\.
It was super easy to follow and superb!! My husband said flavor was restaurant quality!
Husband loved it. Doubles the wine and sautéed onions, mushrooms and time befor adding in the wine. Excellently
I made no changes to the recipe. I had large chicken breasts and was wondering how they would turn out with no pounding to make the thickness more uniform. There was no problem. The breasts were very juicy and just as important, done. We thought the dish was tasty and very simple to make. Will do it again with no changes.
Thank you for sharing such a delicious and easy recipe too. Everyone in my family loved it! Here’s what I did. I did not have poultry seasoning so I used seasoned salt instead. Also, no rosemary either since I didn’t have that particular spice. It didn’t matter it was moist, tasty, and oh so good too. Will make again and again!
Delicious and a nice twist on the “same old” chicken breast
Ellen’s seas. (no poultry sea.), fresh rosemary, mjack & prov., + marsala, timing right … vg
I goofed though. Used a KFC-like spice mixture I had done up. Then used the store bought Marsala wine. It was wayyy too salty. So added some cream and brown sugar to bring the salt down…ended up quite good. Next time I will follow the recipe closely…lol.
Delicious – one of my favorites! I used the suggestion to put spinach over it then top with the cheese.
This is a 5 or more delicious will make it again and again!
The recipe was good and the chicken was tender. I would make it with a little more sauce and add more rosemary next time.
This chicken was very moist and delicious. I added extra mushrooms, a pinch of salt, and tenderized my chicken. Goes very well with garlic buttered pasta!
This was amazing! I didn’t have Marsala wine, so I used apples juice and red wine, and I also added a table spoon of grape jelly. Absolutely juicy and delish!!!!!
This was one of the best meals I’ve made from this site. I will definitely make it again. The only changes I made was I added a quarter of more wine then stated and since I don’t like mushrooms I did not include it.
OMG thank you for this awesome recipe!! I love chicken Marsala but it’s a lot of work, yours was easy and sooooo yummy!! I added a ton of mushrooms and onions and made more sauce because we love them, and did deglaze and then sauté the veggies first, but who cares??!!! Amazing and gonna be a regular in my house!!!
Very good, chicken was juicy and tasty!
Ahhhh, not so good. I will follow the basic cooking steps for chicken again in the future, but will find a totally different sauce recipe. The chicken breasts were very plump and juicy. But, the sauce was not anything special. Way too many onions. And, the rosemary was strange tasting with the Marsala. The cheese was not necessary to the overall dish. I followed the advice of the other reviewers and doubled the sauce. I also cooked the mushrooms (portabello), onion, and added garlic – so highly recommended in several other reviews – before deglazing the pan. Just was not anything special.
So easy, and so good. Changes I made weren’t enough to peg it a star. Chicken needs a little salt and pepper before sprinkling with flour mixture. After pan frying the chicken, I added a dollop of butter and sautéed the onion/mushroom mixture before deglazing the pan with the wine. I also added about 1/2 cup of chicken broth before putting the breasts back in for the final cook period. Will make again.