Creamy Chicken Marsala

Chicken Marsala without Mushrooms

Creamy Chicken Marsala recipe comes together super fast with only 30 minutes of total work and tons of flavor! Be prepared to enjoy unbelievably flavorful pan fried chicken, coated in garlic seasoning and delicious wine butter sauce made with Marsala wine in no time and with minimum effort!

Ingredients

Chicken:

  • 1/2 cup all-purpose flour (used for coating chicken and thickening the sauce)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts (halved to make 4 fillets)

Marsala Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 3/4 cup Marsala wine (or dry Sherry)
  • 1 cup sodium free chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt (more if needed)
  • 1 teaspoon Italian seasoning

Instructions

Chicken

  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat olive oil in a large 12-inch skillet over medium-high heat. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
  3. Repeat the same with the remaining 2 chicken breasts.

Pasta

  1. Boil pasta in salty water, drain, but do not rinse. Set aside.

Marsala Sauce

  1. In the same pan melt 1 tablespoon of butter.  Add 1 tablespoon flour (you can use leftover flour from dredging the chicken) and cook flour until it's no longer white, about 1-2 minutes.
  2. Pour in the Marsala and the broth and simmer until well incorporated with the flour roux. Add garlic powder, salt and Italian seasoning.
  3. Pour in the cream, bring to simmering point. The sauce is ready for pasta!

Add Pasta

  1. Add cooked pasta and make sure that pasta is coated in the sauce. Taste pasta and add more salt, if necessary.
  2. Add chicken to the skillet, on top of pasta. Cover with lid and reheat on low heat for 2-3 minutes.
  3. Serve warm.

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