Chicken Marsala is a meal at a time, in salted mushroom masala dressing, ready in about 30 minutes.
- smell: The sauce is rich from the mushrooms, slightly earthy, and a light sweetness from the Marsala wine.
- Tips for saving time: Swap the chicken breast for 8 thin chicken steaks and buy the mushrooms that are sliced.
- Suggestions: We love this chicken masala recipe with pasta or garlic mashed potatoes.
Chicken Masala Ingredient Tips
- chicken: UE boneless chicken breast, boneless chicken thighs or meat patties.
- Masala: Marsala is a fortified wine from Sicily. Make sure to choose one Dried Marsala wine Instead of sweet varieties, this is the best Used to make Italian desserts. It can be replaced with sherry, port or Madeira.
- Sauce: This Marsala sauce comes in a thick flour with chicken broth, butter, scallion and thyme.
- mushroom: Use various mushrooms. I love Baby Bella (aka Cremini mushroom), but white mushrooms or Portobellos are also good choices.
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- smell: Add garlic with mushrooms. You can use red or white onions instead of scallions.
- butter: Although not traditional, at the end of step 2, stir about 1/4 cup of the butter cream into the cream sauce.
- vegetable: Add chopped asparagus, spinach or peas for more texture and color.
Decorate with parsley and serve as needed.
Storage and leftovers
Place the remaining chicken Marsala in an airtight container in the refrigerator for up to 3 days and reheat in the stove in microwave or medium heat.
Freeze the cooling portion in the zipper bag for up to four months. Melt in the refrigerator overnight and reheat in the microwave or in a low position on the stovetop.
Served with Chicken Masala
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Chicken Masala
This simple chicken masala recipe combines tender chicken with salty mushrooms and masala wine sauce for a comfortable, restaurant-quality meal at home.
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Cover the chicken breast with plastic wrap and use the flat side of the meat mallet or the rolling pins to weigh ¼ inch thick. Season with salt and pepper and dig with flour.
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In a large skillet, preheat the olive oil over medium heat. Cook the chicken in batches, 3-4 minutes on each side or until cooked. Transfer the chicken to a plate.
Making sauce
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In the same pot, add 2 tablespoons butter, thyme and scallion and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until the juice releases, about 5 minutes. Stir 1½ tablespoons of flour and cook for another minute.
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Pour into Marsala’s wine and soup or soup and cook low heat until thick, about 3 minutes.
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Pour the chicken into a pan and cook low heat for 2-3 minutes or until heated.
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Decorate and serve on pasta.
chicken breast: If they are large, you can cut horizontally in half. replace Chicken breast with 8 thin chicken steaks.
Sauce: Creamy chicken can be made by adding 1/4 cup of heavy cream to the sauce.
Leftovers: Refrigerate the remaining chicken Marsala for up to 4 days. Reheat on the stovetop.
Calories: 429 | carbohydrate: 20g | protein: 29g | Fatty: twenty fourg | Saturated fat: 6g | Polyunsaturated fat: 2g | Monounsaturated fat: 13g | Trans fat: 0.2g | cholesterol: 89mg | sodium: 683mg | Potassium: 725mg | fiber: 1g | sugar: 3g | Vitamin A: 386IU | Vitamin C: 6mg | calcium: twenty threemg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, main course
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