Chicken Marsala
Yield: 4
Mark Phillips
@chefsoutherntemp
00:20
Prep
00:35
Cook
00:55
Total Time
Ingredients & Directions
Directions
Chicken Marsala
2 lbs
1 teaspoon
pepper
1 teaspoon
salt
1/2 cup flour
2 tablespoons
olive oil
16 oz
mushrooms cut into bite sized pieces
1
small onion, diced
1/2 cup
heavy cream
3/4 cup
dry Marsala wine
- Flatten the pieces of chicken to an even for more even cooking by wrapping in plastic wrap and pounding to desired thinness.
- On a plate, season the flour with salt and pepper and combine.
- Heat a deep skillet with olive oil over medium-high heat.
- Dredge each side of chicken breast with flour.
- Cook the chicken pieces until golden brown on each side and cooked until the internal temperature reaches 165°F.
- Remove chicken from pan and keep warm.
- In the same skillet, cook mushrooms and onion until they are browned and tender.
- Add Marsala wine and cook for a minute or until the volume reduces by half.
- Stir whipping cream into the wine and bring it to a boil.
- Add the chicken back to the sauce and serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken Marsala
Mark Phillips
@chefsoutherntemp
Yield: 4
00:20
Prep
00:35
Cook
00:55 Total Time
Ingredients
Directions
Chicken Marsala
2 lbs
1 teaspoon
pepper
1 teaspoon
salt
1/2 cup flour
2 tablespoons
olive oil
16 oz
mushrooms cut into bite sized pieces
1
small onion, diced
1/2 cup
heavy cream
3/4 cup
dry Marsala wine
- Flatten the pieces of chicken to an even for more even cooking by wrapping in plastic wrap and pounding to desired thinness.
- On a plate, season the flour with salt and pepper and combine.
- Heat a deep skillet with olive oil over medium-high heat.
- Dredge each side of chicken breast with flour.
- Cook the chicken pieces until golden brown on each side and cooked until the internal temperature reaches 165°F.
- Remove chicken from pan and keep warm.
- In the same skillet, cook mushrooms and onion until they are browned and tender.
- Add Marsala wine and cook for a minute or until the volume reduces by half.
- Stir whipping cream into the wine and bring it to a boil.
- Add the chicken back to the sauce and serve.
