CryoCove Recipe

Chicken Marsala

Name: Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken cutlets (pounded thin); 2 cups cremini mushrooms, sliced; 3/4 cup Marsala wine; 1/2 cup chicken broth; 1/4 cup all-purpose flour; 3 tbsp butter; 2 tbsp olive oil; 2 tbsp fresh parsley

Classic Italian chicken Marsala with golden pan-fried cutlets in a rich mushroom and Marsala wine sauce.

Prep

10m

Cook

20m

Total

30m

Servings

Calories

440

Macro Breakdown

Protein36g (47%)

Carbs18g (24%)

Fat22g (29%)

Diet

omnivore

Goal

performancerecovery

Pillar Benefits

FoodBrain

Ingredients

4 chicken cutlets (pounded thin)
2 cups cremini mushrooms, sliced
3/4 cup Marsala wine
1/2 cup chicken broth
1/4 cup all-purpose flour
3 tbsp butter
2 tbsp olive oil
2 tbsp fresh parsley

Instructions

1
Dredge chicken cutlets in flour, shaking off excess. Season with salt and pepper.
2
Heat olive oil and 1 tbsp butter in a large skillet. Cook chicken for 3-4 minutes per side until golden. Set aside.
3
Add remaining butter and mushrooms. Sauté for 4-5 minutes until golden.
4
Pour in Marsala wine and chicken broth. Simmer for 5 minutes until reduced by half.
5
Return chicken to the pan and cook for 2-3 minutes in the sauce.
6
Garnish with fresh parsley and serve with pasta or mashed potatoes.

Tips

*Use dry Marsala wine, not sweet, for a more savory and complex sauce.
*Pound chicken to even thickness for uniform cooking.

Frequently Asked Questions

How many calories are in Chicken Marsala?

Chicken Marsala has 440 calories per serving with 36g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Chicken Marsala?

This recipe takes 10 minutes of prep and 20 minutes of cooking, for a total of 30 minutes from start to finish.

Is Chicken Marsala suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Dredge chicken cutlets in flour, shaking off excess. Season with salt and pepper.

Heat olive oil and 1 tbsp butter in a large skillet. Cook chicken for 3-4 minutes per side until golden. Set aside.

Add remaining butter and mushrooms. Sauté for 4-5 minutes until golden.

Pour in Marsala wine and chicken broth. Simmer for 5 minutes until reduced by half.

Return chicken to the pan and cook for 2-3 minutes in the sauce.

Garnish with fresh parsley and serve with pasta or mashed potatoes.