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Penny Reed: "Always turns out great!! So flavorful!" Read More
14Ingredients
45Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless skinless chicken breasts (pounded ¼-inch thick, see note, or chicken tenderloins)
- 3 Tbsp. all purpose flour
- salt
- freshly ground black pepper
- 1 Tbsp. olive oil
- 3 Tbsp. unsalted butter (divided)
- 8 oz. button mushrooms (or pre-sliced bella)
- 3 Tbsp. shallots (finely chopped, from 1 medium shallot)
- 2 cloves garlic (minced)
- 2/3 cup chicken broth
- 2/3 cup marsala wine
- 2/3 cup heavy cream
- 2 tsp. chopped fresh thyme
- 2 Tbsp. Italian parsley (chopped fresh, for serving, optional)
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Directions
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol195mg65% |
Sodium430mg18% |
Potassium990mg28% |
Protein40g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber<1g4% |
Sugars2g |
Vitamin A25% |
Vitamin C15% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(92)
Brittany 2 years ago
Delicious. Accidentally only had dry sherry, so substituted for Marsala and was still great. Served with green beans!
Emilie Newsome 2 years ago
So good! Reminds me of the Pasta Devinci from Cheesecake Factory. It needs more sauce though
Dymon Huffman 2 years ago
Delicious wish we had made more sauce… but had to substitute heavy cream for condensed milk & butter from the neighbor. Hahaha! Anyways turned out so yummy, better than Cheesecake Factory in my opinion which was the goal, mastering one of my husbands favorite recipes at home.
McIntire 2 years ago
Delicious! I went for the pre-sliced bella mushrooms and they were divine. My local grocery store was out of shallots, so I substituted it with the same amount of yellow onion. Mm mm mm. My partner says this is his favorite thing I’ve made so far, and I’m over the moon. I would recommend this recipe and will definitely be making it again!
William Toth 2 years ago
Easy and Great... I used an extra 1/4 cup of broth and Marsala for more sauce to coat the accompanying pasta.
Suzanne Wilkinson 3 years ago
Easy and delicious. Take the time to reduce the sauce. I added roasted chicken broth enhancer for a deeper flavor
Monique 3 years ago
Yummy. easy to make, awesome flavors and easy clean up. will make again and again.
NJ 3 years ago
Yum! The author of this receipt is a chef... and the finished dish was definitely restaurant quality! Thank you for sharing it with us!! I used arrowroot powder as a flour replacement to make it gluten free. Served it over Italian seasoned cauliflower rice with a side of steamed broccoli.
Rhonda H 3 years ago
This was a phenomenal chicken Marsala! I followed the recipe to a “T” - making a double portion (3 lbs of chicken.... double all the ingredients) ... running dueling stainless steel pans to cook this up. In short, this will become one of my weekly go-to meals. I have only very slight recommendations or tweaks that I think make it ideal.
First, making this dish with a pasta (penne, farfalle, or gemelli) is a great complement. In fact, I even made it with the Barilla “near instant” pasta that you cook for just 60 seconds in its own bag in the microwave ... then just pour it in the mix at the end when the directions have you adding back the cooked chicken for the last couple minutes. Don’t be a hater because I cut a corner on meal prep. All of my family loved the pasta and thought it was restaurant quality, believe it or not! Having the pasta with the chicken and mushrooms, in all that savory sauce, is just magical.
Next, I cooked a loaf of garlic bread with the meal. Again, a perfect accent that also will put a smile on your face as your family uses that bread to sop up every last drop of the sauce.
Third, I like grated Parmesan cheese with most of my Italian meals, so adding that at the same time as the parsley finish is awesome.
Finally, I would back off on the thyme just a smidge. It’s not over-powering at all, but I find some people don’t like it. The dish is slightly better with half the recommended thyme amount, in my opinion. Super, super recipe! Thanks for sharing with us!!
Adam 3 years ago
I followed the recipe exactly and it turned out perfectly. I made it over egg noodles.