How to Make CHICKEN MARSALA Recipe The Original Way

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; about 300 g each)
• 200 g Brown Mushrooms (sliced)
• 240 ml Marsala Wine (dry Marsala; divided use)
• 120 ml Vegetable Stock (low‑sodium)
• 2 cloves Garlic (peeled and crushed)
• 1 sprig Fresh Rosemary (leaves stripped)
• 2 tbsp Fresh Parsley (chopped for garnish)
• 50 g Unsalted Butter (divided use; cut into cubes)
• 30 g All-Purpose Flour (for dredging chicken; about ¼ cup)
• 2 tbsp Extra Virgin Olive Oil (for pan‑searing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare aromatics and mushrooms

   Chop the fresh parsley, crush the garlic cloves, strip the rosemary leaves, and slice the brown mushrooms.

   Time: PT5M

2. Flatten the chicken

   Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet until about 1 cm thick, being careful not to tear the meat.

   Time: PT3M

3. Season and dredge

   Season the plain flour with salt and pepper, then coat each flattened chicken breast on both sides, shaking off excess flour.

   Time: PT2M

4. Heat pan and melt butter

   Add the olive oil to a nonstick skillet over medium‑high heat, then add half of the butter and let it melt.

   Time: PT1M

   Temperature: medium‑high

5. Sear the chicken

   Place the floured chicken breasts in the hot pan and cook 2 minutes per side until golden brown and crisp. Adjust seasoning with a pinch more salt and pepper if needed.

   Time: PT4M

   Temperature: medium‑high

6. Rest the chicken

   Transfer the seared chicken to a plate lined with kitchen paper towels to drain excess oil.

   Time: PT2M

7. Sauté garlic, mushrooms and rosemary

   Add a splash more olive oil to the same skillet, then add the crushed garlic, sliced mushrooms and rosemary leaves. Cook, stirring occasionally, until mushrooms are browned and moisture has evaporated.

   Time: PT4M

   Temperature: medium‑high

8. Deglaze with Marsala (first half)

   Pour in half a glass (≈120 ml) of dry Marsala wine, scraping the browned bits from the pan. Let the wine reduce for 5‑7 minutes until slightly thickened.

   Time: PT6M

   Temperature: medium

9. Add vegetable stock

   Stir in half a glass (≈120 ml) of vegetable stock and simmer for about 5 minutes, allowing the sauce to meld.

   Time: PT5M

   Temperature: medium

10. Finish the sauce

    Add the remaining half glass of Marsala, then whisk in two pinches of flour to thicken. Stir until the sauce becomes glossy and slightly reduced.

    Time: PT3M

    Temperature: medium

11. Enrich with butter

    Stir in the remaining butter until melted, giving the sauce a silky finish.

    Time: PT1M

    Temperature: medium

12. Combine chicken and sauce

    Return the rested chicken breasts to the skillet, spoon the sauce over them, and heat together for 2 minutes so the meat absorbs the flavors.

    Time: PT2M

    Temperature: medium

13. Garnish and serve

    Sprinkle the chopped parsley over the chicken and sauce. Serve immediately with crusty bread for dipping.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g