How To make Chicken Parmesan with Mushroom Marsala Sauce

This will be your favourite chicken Marsala Recipe (with wild mushrooms)

Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira. This version has a cream sauce and reduced with dried wild forest mushrooms. The flour coated chicken breast is sautéed in butter and olive oil with fresh thyme, rosemary, mushrooms, shallots, garlic, chicken stock, Marsala and cream. The chicken is rested in a warm place and this helps in keeping the breasts juicy, it is then reheated just before serving. You can use your favourite dry mushrooms, but it's the mixture of fresh and dried that bring this recipe up a level. I used a mixture of dried wild forest mushrooms consisting of oyster, black fungus and boletes mushrooms. Other alternatives you could use are Porcini, chanterelle and morel. For the fresh I used Swiss browns also known as Cremini (Agaricus bisporus).
It’s all made using one pan and quick to make for a restaurant style dish that will impress any foodie. Enjoy Creamy Chicken Marsala!

▶ See Recipe Here

▶ Check out my favourite kitchen tools here:

▶ Follow me on Instagram:

▶ Follow me on Facebook:

Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA

Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com

Music by:

Chicken parmesan with a marsala sauce over risotto

Sort of a blend of 2 Italian recipes , serving the saucee on the side keeps the crust crisp

THE Chicken Marsala Recipe I learned to make at the first Italian restaurant I ever worked at

Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe.

Chicken marsala is a classic Italian dish that has been served since the 19th century. Since marsala wine was first produced in Sicily, the creation story of this recipe is a little muddy, but rest assured it is still Italian. It’s a combination of lightly floured and fried chicken scallopini that is served with a delicious mushroom, marsala wine, and chicken stock gravy.

There are also some variations that use veal as the main protein, but it seems to feature lightly pounded and tenderized chicken breasts most commonly. This traditional recipe is still served on Italian restaurant menus across the world.

Ingredients for this recipe:

4 7-9 ounce boneless skinless chicken breasts
1 cup all-purpose flour
1/3 cup olive oil
4 cups sliced cremini or baby Bella mushrooms
1 peeled small-diced shallot
2 finely minced garlic cloves
2 tablespoons unsalted butter
2/3 cup marsala wine
2 cups chicken stock
salt and pepper to taste
finely chopped fresh Italian parsley for garnish

Serves 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Procedures:

1. Slice the chicken breasts in half widthwise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds.
2. Season each chicken breast on each side with salt and pepper and set aside.
3. In a medium-size bowl mix together the flour and salt, and pepper until combined.
4. Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper.
5. Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go.
6. Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes.
7. Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high.
8. Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring.
9. Push the mushrooms to 1 side of the pan and on the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.
10. Mix all of the ingredients together and then remove the pan from the burner.
11. Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half.
12. Add in the chicken stock and cook until the amount of liquid is reduced in half.
13. Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed.
14. Garnish with parsley and serve.

Chef Notes:

Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.

How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.

How to Reheat: Add the desired amount of chicken and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.

You can also use chicken thighs or drums in this recipe.

Feel free to use assorted wild mushrooms.

Creamy Garlic Parmesan Mushroom Chicken & Bacon

Creamy Garlic Parmesan Mushroom Chicken & Bacon Is Packed Full Of Flavour For An Easy, Weeknight Dinner The Whole Family Will Love!
RECIPE HERE:

Chicken with Creamy Mushroom Sauce

A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.

PRINT RECIPE:

Creamy Garlic Mushroom Chicken Marsala | The Tastiest Recipe

Learn how to make the most amazing Creamy Garlic Mushroom Chicken Marsala. This Creamy Garlic Mushroom Marsala Sauce is the perfect sauce to coat and lather some perfectly cooked chicken breasts that have the most fantastic flavour. You guys loved my Creamy Garlic Mushroom Sauce recipe, so here’s another version. Please enjoy.

Ingredients -

1 Tbsp (20ml) - Olive Oil
2 1/2 Tbsp (35g) - Unsalted Butter plus 1 Tbsp (15g) (Optional)
2 (300g or 10.5oz) - Chicken Breasts
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
200g (7oz) - Swiss Brown Mushrooms, Thinly Sliced
6 - Garlic Cloves, Minced
1 Cup (250ml) - Marsala Fortified Wine
1 Cup (250ml) - Chicken or Vegetable Stock
1 Cup (250ml) - Thickened Cream (Heavy Cream, Whipping Cream, or Full-Fat Cream)
10g (0.3oz) - Flat Leaf Parsley, Chopped
Salt & Pepper to taste
Parmigiano Reggiano (Parmesan Cheese) - To Serve

Equipment I use - (Disclaimer) All links help support the channel.

Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -

Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -

Music in this video -

Intro -
Song - When the Noise Settles
Artist - Dusty Decks

Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Link -

Song - Fansi Pan
Artist - Yomoti
Link -

A Caring Friend

Song - Pomelo
Artist - Jobii
Link -

Thanks for watching!