Description
A classic Italian-American dish featuring juicy pan-fried chicken breasts smothered in a rich and flavorful marsala wine sauce with mushrooms, onions, garlic, and a touch of cream. This recipe is easy to prepare and perfect for a comforting family dinner, pairing wonderfully with mashed potatoes and green vegetables.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
Cooking
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced, mixture of chestnut and button mushrooms preferred)
Sauce
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare Chicken: Slice the chicken breasts horizontally in half to create four fillets. This helps them cook evenly and quickly.
- Make Coating: In a shallow bowl, lightly whisk the egg. In another shallow bowl, mix flour, salt, black pepper, paprika, and garlic salt for the coating.
- Dredge Chicken: Dip each chicken fillet first into the egg, then coat thoroughly with the flour mixture to ensure a crisp and flavorful crust.
- Fry Chicken: Heat olive oil in a large frying pan or skillet over medium-high heat. Fry the coated chicken fillets on both sides until golden brown and cooked through. Remove from the pan and set aside on a plate.
- Cook Vegetables: Lower heat to medium, add butter to the same pan. Add sliced onions and cook for 3-4 minutes until softened.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for about 5 minutes, stirring occasionally until mushrooms are lightly browned and fragrant.
- Create Sauce: Pour in the dry Marsala wine. Bring the mixture to a boil and then let it simmer for 5 minutes, allowing some alcohol to evaporate and flavors to meld.
- Simmer with Chicken: Return chicken fillets to the pan and add the chicken stock. Bring back to boil and then simmer for another 5 minutes, helping the chicken absorb the sauce flavors.
- Finish Sauce: Stir in the double/heavy cream to add richness and creaminess. Turn off the heat just after mixing to avoid curdling.
- Serve: Plate the chicken and spoon over the marsala sauce with mushrooms and onions. Sprinkle fresh chopped parsley on top. Best served with mashed potatoes and green vegetables.
Notes
- For a no-alcohol version, substitute dry Marsala wine with additional chicken stock mixed with a splash of white grape juice or apple cider vinegar.
- Using a mixture of chestnut and button mushrooms adds extra flavor and texture.
- To keep chicken juicy, do not overcook it; frying until golden and then simmering briefly in sauce works best.
- This dish pairs beautifully with creamy mashed potatoes and steamed green veggies like broccoli or asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
