Chicken Marsala

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

This classic chicken marsala brings your favorite Italian restaurant dish into your kitchen. With just a few ingredients and easy instructions, it is the perfect weekday dinner or date night.

Ingredients

4 skinless chicken breasts, pounded thin if needed or 8 small
3 tablespoons unsalted butter
1 tablespoon olive oil
flour, for dredging
¾ cup Dry Marsala wine, (up to 1 cup if you wish)
salt and pepper

US - Metric

Instructions

Place your chicken breasts halves between two pieces of parchment paper, and with a meat mallet, pound them to make them thinner.
In a large skillet over medium-low heat, add the olive oil and 2 tablespoons butter.
Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not overcrowded.
When both sides of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
Add the remaining tablespoon of butter. Blend well together.
Serve immediately.

Equipment

Notes

Pro Tips

If you use a cast iron or copper skillet, you may want to lower the heat if it splatters too much. Both cookware conduct heat much faster and more intensely.
If you do not want to pound your chicken breasts, you can cut them in half lengthwise.
Do cook the chicken in batches, as you do not want to overcrowd your skillet.
Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off. Placing the alcohol in the middle of the pan is also a safe way of doing it. When returning to the stove, start with a low heat and increase to medium heat.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.