Chicken Marsala

Chicken Marsala might be just the main course you are searching for. One portion of this dish contains around 62g of protein, 59g of fat, and a total of 1069 calories. This recipe serves 4 and costs $4.62 per serving. 340 people have made this recipe and would make it again. A mixture of lemon juice, button mushrooms, fresh parsley leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce, Chicken Marsala, and Chicken Marsala.

Servings: 4

 

Ingredients:

4 ounces bacon, finely chopped (about 1/2 cup)

12 ounces button mushrooms, sliced

4 boneless skinless chicken breast halaves, each split in half horizontally to form 8 cutlets

12 ounces pasta (such as penne, rigatoni, or tagliatelle), cooked according to package directions

1 cup all-purpose flour

1/3 cup fresh parsley leaves, chopped

2 medium cloves garlic, finely chopped (about 2 teaspoons)

Kosher salt and fresh ground black pepper

1 to 2 teaspoons fresh lemon juice from 1 lemon

1 1/2 cups homemade or store-bought low-sodium chicken broth

2/3 cup dry marsala

6 to 8 tablespoons olive oil

3 tablespoons chopped sage, divided

4 medium shallots, finely chopped (about 1/2 cup)

10 tablespoons (5 ounces) unsalted butter, cubed, divided

Equipment:

meat tenderizer

bowl

pot

frying pan

paper towels

whisk

sauce pan

Cooking instruction summary:

Procedures 1 Bring a large pot of salted water to a boil. Working one chicken breast at a time, place breast in heavy duty zip lock bag (without sealing). Using meat pounder, flatten to 1/4-inch thick. In shallow bowl or pie plate, stir flour with 1 teaspoon salt and 1 teaspoon black pepper. 2 Heat 4 tablespoons oil in 12-inch non-stick skillet over medium heat until shimmering. Dredge 3 pieces chicken in flour mixture and shake to remove excess flour. Fry until golden and just cooked through, 2 to 3 minutes per side. Transfer to paper towel lined plate. Repeat with remaining pieces of chicken, adding extra oil to pan as needed. Remove pan from heat and wipe clean with paper towel. 3 In same skillet over medium heat, cook bacon, stirring frequently, until crisp, about 4 minutes. Transfer bacon to paper towel lined plate. Reserve rendered fat in skillet. 4 Add mushrooms and 1/2 teaspoon salt to skillet and cook over medium-high heat, stirring frequently, until well browned, about 10 minutes. Add shallots and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. 5 Add marsala to pan and bring to simmer, scraping any bits from bottom of pan. Add chicken broth to pan and bring to boil. Reduce heat to medium-low and simmer until reduced and slightly thickened, stirring occasionally, about 15 minutes. Meanwhile, cook pasta according to package directions in boiling water. Drain and toss with 1 tablespoon oil in a large bowl and set aside. 6 Remove sauce from heat and whisk in 4 tablespoons butter and 1 tablespoon chopped sage. Add bacon and one teaspoon lemon juice. Season to taste with salt, pepper, and additional lemon juice. Add chicken back to pan and heat over medium-low heat just until chicken is heated through. Keep warm. 7 In small saucepan, heat remaining 6 tablespoons butter, remaining 2 tablespoons sage, and 1 teaspoon salt until butter is melted. Add to bowl with pasta and toss to coat. Serve pasta and chicken immediately, with a small green salad on the side if desired.

 

Step by step:


1. Bring a large pot of salted water to a boil. Working one chicken breast at a time, place breast in heavy duty zip lock bag (without sealing). Using meat pounder, flatten to 1/4-inch thick. In shallow bowl or pie plate, stir flour with 1 teaspoon salt and 1 teaspoon black pepper.

2. Heat 4 tablespoons oil in 12-inch non-stick skillet over medium heat until shimmering. Dredge 3 pieces chicken in flour mixture and shake to remove excess flour. Fry until golden and just cooked through, 2 to 3 minutes per side.

3. Transfer to paper towel lined plate. Repeat with remaining pieces of chicken, adding extra oil to pan as needed.

4. Remove pan from heat and wipe clean with paper towel.

5. In same skillet over medium heat, cook bacon, stirring frequently, until crisp, about 4 minutes.

6. Transfer bacon to paper towel lined plate. Reserve rendered fat in skillet.

7. Add mushrooms and 1/2 teaspoon salt to skillet and cook over medium-high heat, stirring frequently, until well browned, about 10 minutes.

8. Add shallots and cook, stirring frequently, until softened, about 4 minutes.

9. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

10. Add marsala to pan and bring to simmer, scraping any bits from bottom of pan.

11. Add chicken broth to pan and bring to boil. Reduce heat to medium-low and simmer until reduced and slightly thickened, stirring occasionally, about 15 minutes. Meanwhile, cook pasta according to package directions in boiling water.

12. Drain and toss with 1 tablespoon oil in a large bowl and set aside.

13. Remove sauce from heat and whisk in 4 tablespoons butter and 1 tablespoon chopped sage.

14. Add bacon and one teaspoon lemon juice. Season to taste with salt, pepper, and additional lemon juice.

15. Add chicken back to pan and heat over medium-low heat just until chicken is heated through. Keep warm.

16. In small saucepan, heat remaining 6 tablespoons butter, remaining 2 tablespoons sage, and 1 teaspoon salt until butter is melted.

17. Add to bowl with pasta and toss to coat.

18. Serve pasta and chicken immediately, with a small green salad on the side if desired.


Nutrition Information:

Quickview
1197k Calories
65g Protein
69g Total Fat
66g Carbs
42% Health Score
Limit These
Calories
1197k
60%

Fat
69g
107%

  Saturated Fat
26g
168%

Carbohydrates
66g
22%

  Sugar
7g
9%

Cholesterol
240mg
80%

Sodium
698mg
30%

Alcohol
6g
34%

Get Enough Of These
Protein
65g
132%

Copper
14mg
711%

Selenium
120µg
172%

Vitamin B3
31mg
157%

Vitamin B6
2mg
103%

Vitamin K
97µg
93%

Phosphorus
736mg
74%

Manganese
1mg
59%

Vitamin B5
5mg
51%

Vitamin B2
0.83mg
49%

Potassium
1510mg
43%

Vitamin B1
0.61mg
40%

Iron
5mg
31%

Vitamin E
4mg
30%

Magnesium
114mg
29%

Vitamin A
1386IU
28%

Folate
105µg
26%

Zinc
3mg
21%

Fiber
4g
19%

Vitamin C
14mg
18%

Vitamin B12
0.78µg
13%

Calcium
91mg
9%

Vitamin D
1µg
7%

covered percent of daily need
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Related Videos:

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Quick Chicken Marsala | Our Favorite Recipes | Cooking Light

 

Beth's Chicken Marsala Recipe

 

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