A tasty but easy-to-make chicken Marsala recipe. Over hot, cooked rice, serve.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 cup all-purpose flour
- salt to taste
- ground black pepper to taste
- 1 pinch dried oregano to taste
- 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- salt and ground black pepper to taste
- ½ cup Marsala wine
- ½ cup chicken stock
Instructions
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 197 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
So good and so easy
Excellent!!
I think the recipe was written after the fact and not re-tested. If a novice cook tried it, I doubt it would be a success. Three problems. If you cook a chicken cutlet on medium-high heat for 8 minutes a side, it will be shoe leather. Even 5 minutes is too much. I’d suggest 4 mins each side. Second, you can’t “scrape up the brown bits” after adding more butter! Deglazing requires liquid. The time to “scrape up the brown bits” is after adding the Marsala and stock. Third; in order to thicken the sauce, it should be simmered UNCOVERED (unless you want to wait an couple of hours for dinner.)
I’ve never had Chicken Marsala before so I didn’t know what to expect. I wanted a savory chicken recipe instead of a spicy one, as so many chicken recipes are. This was very tasty and fit the bill. I made the flour mixture in a ziplock bag and shook the cutlets around in it. I then refrigerated the bag for awhile to let the flour stick better. It isn’t quite as messy either. I used canned mushrooms because I had them. The recipe makes very little sauce, especially once it’s reduced and thickened a bit. I’ll double it next time. I’ll make it again to perfect it.
Merged a couple of recipes and added heavy cream. Also neither my wife no I are mushroom people and might even have a slight allergy … so I substituted chunky chopped zucchini and summer squash and it was delicious.
Easy and delicious. My kids that don’t like mushrooms gobbled it up.
Followed recipe as written. Quick & easy. Tasty dish. Will make this again.
Super easy recipe and big raves from family and company. It will definitely be a “go to recipe!”
Very easy and delicious. Will definetly make it again.
Put it in oven ten minutes. Delicious. Didn’t find Marsala wine used Kendall.
As I do when I try any new recipe, I followed the recipe to the letter and quite frankly, found the dish to be somewhat bland. I think it would be better if the Marsala and mushrooms quantity were doubled. Just lacking some… deeper flavor.
Great, very tasty and easy to put together, Thanks!
It was absolutely delicious! Big hit with my family. I tripled the mushrooms (Just because we absolutely love mushrooms) and doubled the amount of sauce, which I had to let simmer for a little longer. Can’t wait to make it again!
I made this as directed & it was delicious! It’s a keeper.
Great recipe!! I followed the directions exactly and it was perfect. This is now my favorite Chicken Marsala recipe and I will definitely make it again!
Really easy recipe to follow and very quick. We only had chicken tenders on hand and they worked fine. Definitely will make it again.
It was quick, simple to follow and my family absolutely love it ! Ty
I loved it. Very simple recipe but the end result was great. The family loved it.
I forgot photos but this is so delicious, will make it again
Absolutely delicious just as written. A real treat.
Yum. Made it with GF four and it turned out great.