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Add the flour, salt, pepper, and garlic powder to a large Ziploc bag – shake the bag to combine.
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Cut your chicken in half so you get two thin slices of chicken. Add the chicken to the bag and shake until the chicken is well coated.
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Heat half of the oil in a large nonstick skillet over medium heat. Once shimmering, Add the chicken to the pan and cook until both sides are golden brown, about 2-3 minutes per side.
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Remove the chicken from the pan, and set it aside.
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Add the remaining oil to the pan with the mushrooms. Cook over medium-high heat until golden brown, about 3-5 minutes. Add in the garlic and cook until fragrant, about 20 seconds.
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Deglaze the pan with the wine.
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Stir in the chicken stock and heavy cream. Cook until the sauce has reduced by half.
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Add the cooked chicken back into the pan and warm through, about 2 minutes.
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Serve over cooked spaghetti with some of the mushroom sauce and sprinkle with a bit of fresh chopped parsley.
Cut the chicken breast into cutlets. Chicken cutlets are basically just chicken breasts that have been sliced in half to create two thin pieces. This is key to ensuring the chicken cooks properly.
Avoid overcooking the chicken. Since the chicken is thin, it cooks in just a few minutes. Keep an eye on it and remove it from heat when it’s cooked through to avoid dry or tough chicken.
Avoid burning the sauce. Make sure that the sauce doesn’t boil and give it a stir or two to prevent burning. Scrape the bottom of the pan when you add the wine to get all the flavor off the bottom.
Try not to substitute the wine. This dish gets its name from the marsala wine and provides so much of the flavor. If you use something else, it’s not chicken marsala anymore. If you don’t cook with alcohol, this isn’t a good recipe to use. You can try using more chicken stock or some lemon juice in its place, but note the flavors will not be as deep and not the way the recipe is intended.
Calories: 615kcal · Carbohydrates: 15g · Protein: 39g · Fat: 40g · Saturated Fat: 13g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 19g · Trans Fat: 0.2g · Cholesterol: 143mg · Sodium: 746mg · Potassium: 735mg · Fiber: 1g · Sugar: 5g · Vitamin A: 582IU · Vitamin C: 0.2mg · Calcium: 56mg · Iron: 2mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Main Course
Cuisine: Italian
Keyword: chicken marsala, chicken marsala recipe
