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Marsala Chicken & Mushrooms

Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 3 medium carrots, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup reduced-sodium chicken broth
  • 1 cup Marsala wine
  • 1 cup heavy whipping cream

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm.
  • In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
  • Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Nutrition Facts
1 cup: 632 calories, 44g fat (21g saturated fat), 167mg cholesterol, 468mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 27g protein.

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