Teresa's Recipes
Pollo al Marsala
Pollo al Marsala is a delightful Italian dish that beautifully showcases the succulent flavors of chicken breasts paired with earthy mushrooms and the sweet, rich notes of Marsala wine. Hailing from the sun-kissed shores of Sicily, this culinary masterpiece reflects the region's vibrant traditions and love for hearty, aromatic dishes. The combination of tender chicken, a luscious sauce, and fragrant herbs creates an irresistible dish that transforms any dinner into a celebration of Italian heritage. Whether served at a family gathering or an elegant dinner party, Pollo al Marsala promises to transport your taste buds straight to Italy. Pair it with creamy polenta or garlic mashed potatoes to soak up the luxurious sauce, and finish with a crisp green salad for a complete meal.
Ingredients
- 2 tablespoons, divided Butter
- 1/4 cup, chopped Fresh parsley
- 1 cup Chicken broth
- 1 cup Marsala wine
- 3 cloves, minced Garlic
- 8 ounces, sliced (cremini or button mushrooms) Mushrooms
- 2 tablespoons Olive oil
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1/2 cup All-purpose flour
- 4, boneless and skinless (about 1.5 pounds) Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 16g
- Protein: 45g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a shallow dish, combine the all-purpose flour, salt, and black pepper. This mixture will provide a flavorful crust for the chicken.
- Dredge each chicken breast in the flour mixture, ensuring an even coating while shaking off any excess flour.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.
- Pour in the Marsala wine and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the alcohol to cook off and the flavors to meld.
- Return the browned chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the sauce has thickened.
- Stir in the chopped parsley and 1 tablespoon of butter, mixing until the butter has melted and incorporated into the sauce.
- Serve the Pollo al Marsala hot, with the sauce generously spooned over the chicken. Garnish with additional parsley if desired.
Tips
- For a deeper flavor, let the Marsala wine simmer a few minutes longer to reduce and concentrate its sweetness.
- Feel free to add a splash of heavy cream to the sauce for extra richness and a creamier texture.
- Serve with a side of sautéed green beans or a mixed salad for a balanced meal.