How to Make CHICKEN MARSALA Recipe The Original Way

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories and adds a unique flavor, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

Chop parsley and set aside.

Cut chicken breasts in half.

Cover chicken with baking paper and pound gently with a mallet to an even thickness, ensuring they remain juicy.

Season flour with salt and pepper, then coat chicken in the flour on both sides.

Heat extra virgin olive oil and butter in a non-stick pan over medium-high heat until butter melts.

Cook chicken for 2 minutes on each side until golden brown and crispy.

Remove chicken and let it rest on kitchen paper to absorb excess grease.

In the same pan, add more olive oil, crushed garlic, and mushrooms; cook until mushrooms are browned.

Add rosemary to the pan with the mushrooms and garlic.

Pour in half a glass of Marsala wine and season with salt and pepper; cook for 5 to 7 minutes, scraping the pan to incorporate flavors.

Once the Marsala evaporates, add half a glass of vegetable stock and cook for another 5 minutes.

Remove the lid and check the consistency; if it's drying up, add another half glass of Marsala and a pinch or two of flour to thicken the sauce.

Stir and add the remaining butter to the sauce.

Return the chicken to the pan, ensuring it's coated with the sauce.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens