| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 1/2 pounds chicken breasts
- Grapeseed oil, for cooking
- 3/4 cup marsala wine
- 1 cup veal or beef stock
- 4 ounces (1 stick) butter
- 1/2 cup 1/4-inch-thick sliced mushrooms
- Fresh herbs such as chives or grated cheese, for garnish, optional
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
It’s the only Marsala recipe I use. Perfect every time and oh so good. Better than restaurant quality.
Easy to follow recipe that always turns out great. I use this with other proteins, i.e. beef filet. Family raves about the dish
Absolutely Love this weeknight or any night dish!
I made this for dinner tonight n it was delicious! Will be making this repeatedly.
Made this recipe several times. My family loves us it! I double the marsala and beef stock to have enough sauce for egg noodles. I agree with previous post I still only use one stick of butter.
Made this tonight and served over asparagus mozzarella ravioli. Awesome
Very good easy recipe. I felt it needed more seasoning, so I added a clove of chopped garlic to the sauce with the mushrooms. Also salt and pepper, which it needed. At the end I added a couple of tablespoons of chopped flat leaf parsley. I made spaghetti on the side with oil and garlic. I didn’t have veal or beef stock so I just added some of the pasta water. Husband loved it and he normally doesn’t like white meat chicken.
This is the easiest and most flavorful . I make it all the time Thanks Robert
So easy and so good
Yum. Easy and delicious