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martha stewart's chicken marsala recipe

LizfromOZ avatar
Recipe by
Elizabeth Hatfield
@LizfromOZ
Bolton, MA

Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

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yield 4 serving(s)
prep time 25 Min
cook time 30 Min
method Saute

Ingredients For martha stewart's chicken marsala recipe

  • 3/4 c
    all purpose flour
  • 2 Tbsp
    salt, course
  • 1/2 tsp
    black pepper, freshy ground
  • 4
    chicken breast, boneless skinless halves (about 5 ounces each), butterflied
  • 3 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    butter, unsalted
  • 10 oz
    mushrooms, fresh sliced
  • 2 c
    sweet marsala wine
  • 1 clove
    garlic, finely minced
  • 3 Tbsp
    freshly squeezed lemon juice (of 1 lemon)
  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    parsley, italian chopped parsley

How To Make martha stewart's chicken marsala recipe

  • 1
    Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm
  • 2
    Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  • 3
    Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
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Categories & Tags for Martha Stewart's Chicken Marsala Recipe:

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