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Marsala Chicken
Recipes
Marsala Chicken
4 servings
35 minutes total

Ingredients

  • 1 medium sweet onion
  • ¼ cup all-purpose flour
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 1 lb boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 tablespoon fresh Italian parsley
  • ½ cup Marsala wine (or chicken stock)
  • ½ cup no-salt-added chicken stock (or broth)
  • 2 tablespoons balsamic glaze

Steps

    1. Cut onion in half, then slice (½ cup). Place flour, pepper, and ½ teaspoon salt in shallow dish (or zip-top bag). Lay chicken breasts flat; slice horizontally through center, then cut in half to make 4 cutlets. Dip chicken in flour mixture, coating both sides; shake off any excess (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in pan, then add chicken; cook 2–3 minutes on each side until well browned. Remove from pan.
    3. Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in same pan, then stir in mushrooms, onions, and remaining ½ teaspoon salt; cook 6–7 minutes, stirring occasionally, until mushrooms and onions have softened. Chop parsley.
    4. Stir wine, stock, and glaze into pan; return chicken to pan and simmer 3–4 minutes until sauce thickens and chicken is 165°F. Sprinkle with parsley and serve.

Amount per ¼ recipe serving: Calories 380, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 80mg, Sodium 550mg, Total Carb 21g, Fiber 3g, Total Sugar 11g, (Incl. 4g Added Sugars), Protein 26g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%