Summary

Valentine's Chicken Marsala might be a good recipe to expand your main course repertoire. This recipe serves 3 and costs $2.72 per serving. One serving contains 549 calories, 13g of protein, and 21g of fat. If you have mushrooms, olive oil, marsala wine, and a few other ingredients on hand, you can make it. 94 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a not so super spoonacular score of 38%. Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce, Chicken Marsala, and Chicken Marsala are very similar to this recipe.

Instructions

Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs. Heat a heavy stainless or cast iron pan (don't use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides. Remove browned breast. Add additional olive oil and saute mushrooms and garlic. Deglaze pan with wine. Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min. Remove chicken from pan. Add cream and reduce sauce 50%. Serve over cooked pasta, if desired.

Ingredients

• 1 sliced, fresh mushrooms
• 2 boneless, skinless chicken breast
• 3 garlic, minced
• 4 butter
• 5 olive oil (plus additional to saute mushrooms)
• 6 Seasoned Breadcrumbs/Coating Mix
• 7 Marsala wine
• 8 heavy cream
• 9 Cooked pasta, if desired

Directions

• 1 Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs.
• 2 Heat a heavy stainless or cast iron pan (don't use non-stick).
• 3 Add the butter and the olive oil till butter melts and is bubbly.
• 4 Add chicken breast and brown on both sides.
• 5 Remove browned breast.
• 6 Add additional olive oil and saute mushrooms and garlic.
• 7 Deglaze pan with wine.
• 8 Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.
• 9 Remove chicken from pan.
• 10 Add cream and reduce sauce 50%.
• 11 Serve over cooked pasta, if desired.