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4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
2 tablespoons butter
2 tablespoons chopped fresh parsley
Plastic wrap
Meat mallet
Shallow bowl
Large skillet
Wooden spoon or spatula
Calories: 441
Fat: 16.5g
Carbohydrates: 16.3g
Protein: 44.3g
Sodium: 845mg
Fiber: 1.3g
Step 1: Place the chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4-inch thick.
Step 2: In a shallow bowl, mix together the flour, salt, and pepper.
Step 3: Dredge the chicken breasts in the flour mixture, shaking off any excess.
Step 4: Heat the olive oil in a large skillet over medium-high heat (approximately 350°F/177°C).
Step 5: Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
Step 6: Remove the chicken from the skillet and set aside.
Step 7: Add the mushrooms to the skillet and cook for 3-4 minutes, or until softened.
Step 8: Pour in the Marsala wine and chicken broth and bring to a simmer.
Step 9: Return the chicken to the skillet and simmer for 5-7 minutes, or until the sauce has reduced and thickened.
Step 10: Remove the skillet from the heat and stir in the butter and parsley.
Step 11: Serve the chicken with the sauce spooned over the top. Enjoy!
Tip 1: Use a thermometer to check the internal temperature of the chicken to ensure it is cooked through.
Tip 2: Sear the chicken breasts on both sides to create a golden brown crust.
Tip 3: Reduce the sauce until it is thick and coats the back of a spoon.
Chicken Breasts:
- 4 boneless, skinless chicken thighs (same quantity): Thighs will be more flavorful and juicy than breasts.
All-Purpose Flour:
- 1/2 cup almond flour (same quantity): Almond flour will give the dish a nuttier flavor.
Salt:
- 1 teaspoon garlic powder (same quantity): Garlic powder will add a subtle garlic flavor to the dish.
Black Pepper:
- 1 teaspoon white pepper (same quantity): White pepper will add a milder, more subtle flavor than black pepper.
Olive Oil:
- 2 tablespoons vegetable oil (same quantity): Vegetable oil will have a milder flavor than olive oil.
Mushrooms:
- 8 ounces canned artichoke hearts (same quantity): Artichoke hearts will add a slightly different flavor and texture to the dish.
Marsala Wine:
- 1/2 cup white wine (same quantity): White wine will add a slightly different flavor than Marsala wine.
Chicken Broth:
- 1/2 cup vegetable broth (same quantity): Vegetable broth will add a slightly different flavor than chicken broth.
Butter:
- 2 tablespoons margarine (same quantity): Margarine will have a slightly different flavor than butter.
Parsley:
- 2 tablespoons chopped fresh basil (same quantity): Basil will add a slightly different flavor than parsley.
Chicken Marsala is an Italian-American dish that is believed to have originated in the 19th century. It is said to have been created by a chef in the city of Marsala, Sicily, who served it to the visiting Englishman, John Woodhouse. The dish quickly became popular in the United States and is now a staple in Italian-American cuisine. The dish is made with chicken cutlets that are lightly floured and sautéed in butter, then cooked in a Marsala wine sauce. The sauce is usually made with mushrooms, shallots, and garlic, and is often served over pasta or mashed potatoes. Chicken Marsala is a classic dish that is sure to please any crowd.
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