Recipe: Delicious Chicken Marsala

Chicken Marsala. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Chicken Marsala is a family favorite.

Chicken marsala (Italian: Scallopine di pollo al Marsala) is an Italian dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. Creamy Chicken Marsala in a delicious mushroom sauce rivals any restaurant! You can have Chicken Marsala using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Marsala

1. Prepare 4 of small chicken breast trimmed and pounded(I separate the tenderloin).
2. Prepare 1 of large shallot minced (about 1/4 cup).
3. You need 4 of large garlic cloves minced.
4. It's 5 tbsp of butter.
5. Prepare 1 cup of Marsala wine.
6. It's 3 cups of bold beef stock.
7. It's 12 oz of sliced white mushrooms.
8. Prepare 2 tbsp of ap flour.

Cook a chef tasting chicken recipe right at home like a pro! Cooking creamy chicken Marsala at home relies on two classic cooking techniques: pounding the chicken into thin pieces Beating the chicken into tender submission is essential to chicken Marsala. From easy Chicken Marsala recipes to masterful Chicken Marsala preparation techniques, find Chicken Marsala ideas by our editors and community in this recipe collection. Chicken marsala is a classic dish that's creamy, quick, and irresistible.

Chicken Marsala instructions

1. Add 3 tbsp of butter and melt. Season chicken with salt and pepper and brown on both sides, set aside..
2. After you remove the chicken add the mushrooms and 2 tbsp of butter and brown, I like mine over sautéed. Once the mushrooms are close to where you want them add 1/2 cup Marsala and reduce until all the liquid is gone, then remove the mushrooms.
3. Add the shallots and garlic and sauté until fragrant, about 5 minutes. Stir in 2 tbsp all purpose flour and cook the flour down to make a light dry roux.
4. Add 1/2 cup Marsala until mixed well and.
5. Add the 2 cups of beef stock and bring to a simmer, add mushrooms back to the pan and simmer until it starts to lightly thicken, check for seasoning..
6. Add chicken and simmer on low covered for about 10 minutes and then open and increase the heat to reduce the sauce.
7. Serve on garlic mash potatoes with the sauce and some organic roasted carrots.

The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a big. A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Combine flour, salt and pepper and. We went to The Cheesecake Factory a while back. Brad ordered their chicken marsala. and I have been craving it ever since.