American · Dinner
Chicken Marsala
Chicken Marsala of golden cutlets and mushrooms in a glossy Marsala wine and butter sauce, served over creamy mashed potato.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
20gFat
38gCarbs
4gSugar
3gFiber
680mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Slice the chicken into thin cutlets and dredge in seasoned flour. Slice the mushrooms and cut the potatoes into chunks.
2
Sear
Fry the cutlets in oil over medium-high heat 3–4 minutes a side until golden and cooked through, then lift out. Work in batches if needed to avoid crowding the pan.
3
Saute
Cook the mushrooms in the pan over medium-high heat 5 minutes until browned. Pour in Marsala and stock, scraping the base.
4
Finish
Simmer the sauce over medium heat 5 minutes until reduced and glossy. Swirl in butter and return the cutlets to coat.
5
Plate
Boil and mash the potatoes with milk and salt. Spoon onto plates, top with the chicken, and scatter with parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) chicken breast
- 4 tbsp all-purpose flour
- 4 tbsp olive oil
- 60g (2.1 oz) butter
- 300g (10.6 oz) chestnut mushrooms
- 240ml (1 cup) Marsala wine
- 240ml (1 cup) chicken stock
- 500g (17.6 oz) potato
- 4 tbsp milk
- 16g (small handful) parsley