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Marsala Chicken
Recipes
Marsala Chicken
4 servings
35 minutes total

Ingredients

  • 1 medium sweet onion
  • ¼ cup all-purpose flour
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 1 lb boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 tablespoon fresh Italian parsley
  • ½ cup Marsala wine (or chicken stock)
  • ½ cup unsalted chicken stock (or broth)
  • 2 tablespoons balsamic glaze

Steps

    1. Cut onion in half, then slice thinly (½ cup). Place flour, pepper, and ½ teaspoon salt in shallow dish (or zip-top bag). Lay chicken breasts flat and slice horizontally through center to make 4 cutlets. Dip chicken in flour mixture, coating both sides (shake off any excess; wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in pan, then add chicken; cook 2–3 minutes on each side until well browned. Remove from pan and cover to keep warm.
    3. Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in same pan, then stir in mushrooms, onions, and remaining ½ teaspoon salt; cook 6–7 minutes, stirring occasionally, until mushrooms and onions have softened. Chop parsley finely.
    4. Stir in wine, stock, and glaze into pan, then return chicken to pan. Simmer 3–4 minutes until sauce thickens and chicken is 165°F. Sprinkle with parsley and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 400, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 80mg, Sodium 570mg, Total Carb 23g, Fiber 2g, Total Sugar 11g, (Incl. 3g Added Sugars), Protein 26g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%