How To make Chicken Marsala with Peppers

Luxurious Creamy Chicken Marsala!

Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. I like to lightly coat the chicken in a seasoned flour mixture that adds even more flavour to this impressive dish.

I'll also show you what to do if you want a no-alcohol version.

Free printable recipe is on our site:

If you don't want to use wine in this dish (I know - it won't exactly be a chicken 'marsala' with no marsala) you can try either of the following options. It won't be exactly the same - since Marsala is a fortified wine, that has flavours of wine with a hint of brandy - but it will still taste great.

Replace the marsala wine with the same amount of chicken stock (in addition to the stock that's already in there), plus 1 tbsp of lemon juice and 1/2 tsp Dijon mustard.
Replace the marsala wine with the same amount of non-alcoholic red or white wine or non-alcoholic red vermouth.

Ingredients for the chicken marsala:
2 large chicken breasts
1 large egg
3 tbsp plain - all-purpose flour - replace with gluten-free flour blend if needed
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 tablespoon unsalted butter
1 brown onion - peeled and sliced
3 cloves garlic peeled and minced
8 ounces (250g) mushrooms, sliced - - I like to use a mixture of chestnut and button mushrooms
3/4 cup (180ml) dry Marsala wine
1 1/4 cups (300ml) chicken stock
3 tbsp double/heavy cream
2 tablespoons fresh chopped parsley

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The Best Chicken Marsala Recipe

Here I’ll share with you the easiest and most delicious way to serve the classic Chicken Marsala! Chris x

???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:

FULL RECIPE POST:

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QUICK & EASY CHICKEN MARSALA RECIPE | 30-MIN WEEKNIGHT MEAL

This easy and delicious Chicken Marsala recipe is easy, delicious, and only takes 30 minutes! Check it out and let me know what you think! Don’t forget to like, comment, and subscribe!

#chickenmarsala #easyrecipes #chickenrecipes

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***FULL LIST OF INGREDIENTS***

- 4 Boneless Skinless Chicken Breast
- 1lb Linguine Pasta (I’m using the refrigerated Buitoni brand)
- 1/4 Cup All Purpose Flour + Seasoned Salt (opt)
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- 3/4 Cups Chicken Broth
- 3/4 Cups Dry Marsala Wine
- 1 Cup Sliced Baby Portobello Mushrooms
- 1 Tbsp Minced Garlic
- 1/4 Tsp Onion Powder
- Salt to Taste
- Black Pepper to Taste

Chicken Marsala

Chicken Marsala Milanese - Crispy Cutlets with Mushroom Sauce - Food Wishes

I’ve wanted to do an updated chicken Marsala video for quite a while now, but it was brought to my attention that I’ve never posted a video for chicken Milanese, so I decided to mash up these two iconic dishes, and I couldn’t have been happier with the results. Enjoy!

For the fully formatted, printable, written recipe, follow this link:


To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Marsala Milanese, follow this link:

You can also find more of Chef John’s content on Allrecipes:

Chicken Marsala Recipe

Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests. Chicken prepared this way is really flavorful dues to the Marsala wine, mushrooms and shallots. It is best served alongside pasta, mashed potatoes or rice.

#chickenmarsala #chickenrecipes

To print the recipe check the full recipe on my blog:


Ingredients
Makes about 4 servings

1 pound (450g) skinless boneless chicken breast halves, pounded 1/4 inch (6mm) thick
1/3 cup (40g) flour
Salt and freshly ground black pepper
1 shallot, diced
2 garlic cloves, minced
3 tbsp olive oil
9 oz (250g) Cremini Mushrooms, sliced
1/2 cup (120ml) Marsala wine
1/2 cup (120ml) chicken stock
3 tbsp (45g) whipping cream
1 tbsp (14g) Butter


1. To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.

2. Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.

3. In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.

4. Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more. If too dry add more oil.

5. Add marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted. Return chicken back in the sauce and continue to simmer for about 1-2 minutes.

6. Garnish with parsley and serve with fresh pasta.


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