This delicious chicken marsala recipe turns an Italian classic into a quick and easy family favorite.
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
4 tablespoons butter, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
How to Make It
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Solid Chicken Marsala dish - didn't use the clarified butter (use margarine due to a dairy allergy) and doubled the recipe which made for extra sauce. Also left out the half & half but stirred in a little extra marg. at the end. It tasted great as evidenced by 4 clean plates! Glad I made double because now we have leftovers for lunch tomorrow! Would absolutely make this for company/dinner party.
Easy to make, very good. I actually used chicken thighs but followed all the directions and it turned out great. The peas were good but you can leave them out if you'd like and it wouldn't be a big deal. I served over whole wheat linguine. Great complete meal. Would definitely make again
This has become my go-to dish for a crowd. It always gets raves and requests for the recipe. I use about 4 lbs thin-sliced cutlets and quadruple the recipe for 24. It takes some time, but it can be done a couple of days ahead of the event. I divide it into 3 pans and reheat (covered) in a low (200) oven for an hour or so. Served with a pasta/broccoli salad, green salad and rolls. Perfect.
This was truly excellent. Everyone in the family enjoyed it. I threw in extra peas because my kids really like them (!), but other than that followed the recipe pretty closely. I did serve mashed potatoes on the side instead of pasta, but either would be fine. This is definitely a keeper.
Outstanding! I used whole wheat pasta and 2 TBSP. fat-free sour cream instead of the half & half, and tripled the garlic. I also cooked the mushrooms in a covered skillet so they released their juices, and didn't let them dry out. I think doing this helped make more sauce. Served it with haricot vertes with toasted sliced almonds which provide a nice crunchy counter to the sauce. Everyone loved it; it's easy and fairly quick.
I'll definitely add this to the regular rotation and make it again. Love it!!
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