Creamy Chicken Marsala
Creamy Chicken Marsala requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 790 calories, 55g of protein, and 42g of fat each. For $4.49 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 325 people were impressed by this recipe. If you have chicken breast, seasoned flour, pancetta, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. It is brought to you by Framed Cooks. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Similar recipes include Creamy Chicken Marsala, Creamy Chicken Marsala, and Creamy Chicken Marsala Soup.
Servings: 4
Ingredients:
4 chicken breast cutlets, pounded to 1/4 inch thickness
Chopped fresh parsley for garnish
1/2 cup heavy cream
1 cup Marsala wine
4 tablespoons olive oil, plus extra as needed
1/4 pound pancetta or thick cut bacon, cut into 1/4 inch dice
1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
Equipment:
frying pan
slotted spoon
Cooking instruction summary:
1. Heat oil in a heavy large skillet over medium high heat. Add pancetta and cook until slightly crispy, about 5 minutes. Remove with slotted spoon, leaving oil in the skillet.2. Dredge the chicken in flour and add to the pan, adding more olive oil if the pan looks dry. Cook until golden on each side and cooked through, about 4 minutes per side. Remove and put on a plate.3. Add Marsala wine to the skillet and cook over medium high heat for one minute, stirring up any cooked on bits from the bottom of the pan. Add cream and simmer for an additional two minutes.4. Return chicken and pancetta to the skillet and turn the chicken over a time or two until it is covered in sauce and reheated about a minute.5. Place chicken on plates, pour sauce over and garnish with parsley.
Step by step:
1. Heat oil in a heavy large skillet over medium high heat.
2. Add pancetta and cook until slightly crispy, about 5 minutes.
3. Remove with slotted spoon, leaving oil in the skillet.
4. Dredge the chicken in flour and add to the pan, adding more olive oil if the pan looks dry. Cook until golden on each side and cooked through, about 4 minutes per side.
5. Remove and put on a plate.
6. Add Marsala wine to the skillet and cook over medium high heat for one minute, stirring up any cooked on bits from the bottom of the pan.
7. Add cream and simmer for an additional two minutes.
8. Return chicken and pancetta to the skillet and turn the chicken over a time or two until it is covered in sauce and reheated about a minute.
9. Place chicken on plates, pour sauce over and garnish with parsley.
Nutrition Information:
covered percent of daily need
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