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A frying-pan with chicken breast in a delicious Creamy Marsala sauce

Creamy Chicken Marsala

This delicious Chicken Marsala is very easy to make. You have to pounding the chicken into thin pieces, marinate it with garlic, salt and pepper and pan-frying the chicken, sautéed shallots, mushrooms. Make a creamy Marsala sauce with main ingredient Marsala wine, and cream. The result is a tender and creamy chicken that melts in your mouth. You can serve with rice and pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken:
  • 2 large boneless skinless chicken breasts cut into butterfly to make 4 fillets
  • 1 cup all-purpose flour (plain flour)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 tsp black pepper
  • 1/4 tsp cayenne
  • 3 cloves garlic minced
  • 1/2 tsp salt
Marsala Sauce:
  • 3/4 cup dry marsala wine
  • 3/4 cup heavy cream
  • 1 1/4 cup low-sodium chicken broth
  • 4 shallots small chopped
  • 8 ounces (250g) mushroons, sliced
  • 2 tbsp unsalted butter
  • 5 tbsp parsley chopped
  • 1 tsp garlic minced
  • salt
  • Taste for seasoning

Equipment

  • Frying-pan

Method
 

Chicken:
  1. Remove the chicken breast from the package and dry with paper towel.
  2. Place the chicken on a large cutting board and with sharp knife trim any white fat from the chicken breast. 
  3. Once the breast has been trimmed butterfly the chicken breast ( following the note) 
Marinate:
  1. Make a paste with 3 minced cloves garlic, 1 tbsp olive oil, 1 tsp salt, black pepper and cayenne.
  2. First Pounding chicken breasts into thin pieces about 1/4-inch thicker.
  3. Put the Chicken breasts in a large bowl and marinate with the garlic paste for 10 minutes.
  4. Dredge the chicken in a flour and shake off excess.
  5. Heat the oil and 2 tablespoons of the butter in a 12 inch frying-pan or skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Shaking off any excess first.
    Fry 2 of the chicken breasts until golden-brown on both sides( about 3 to 4 minutes per side) shaking off any excess first. Remove the chicken breasts and transfer to a warm plate and cover with foil. Fry the remaining 2 breasts.
  6. In the same pan add the 2 tablespoons of butter, garlic paste and sauteé shallots onions a little bit, add the mushroons stirring frenquently, until the mushrooms begin to brown, for 2-3 minutes. clean away any bits of chicken leftover from the pan.
  7. Pour in the Marsala wine, chicken broth and let it simmer until reduced and starting to thicken, (about 10 minutes).
  8. Pour in the cream and return the chicken breasts back into the sauce. Cook until the sauce thickens (about 2 minutes). Turn the heat off and sprinkle some chopped parsley but keep some for garnish . Serve with rice or pasta.

Notes

          Instructions for butterflying a chicken breast
  1. Place one chicken breast on a cutting board, flat side down.
  2. Place the palm of your hand on the top of the breast firmly , and with a very sharp knife, slowly slice  horizontally through the breast, dividing the breast half. 
  3. Stop about a half inch from opposite side.
  4. Open it up flat, one breast butterflied 
  5. Repeating the same process with other chicken breast. 
 
How to pounding the Chicken Breasts:
  • 2 large chicken breasts (skinless and boneless). 
  • Place one chicken breast at a time in between sheets of plastic wrap and use a flat side of a meat mallet and pound until flatten to 1/4-inch thickness. 
  • Set the chicken breast aside and repeat the same with remaining chicken breasts.