Claude Lenfant's Chicken Marsala

Experience the rich, velvety flavors of Claude Lenfant's Chicken Marsala, a classic Italian-American dish that turns everyday ingredients into a culinary masterpiece. Tender, pan-seared chicken breasts are coated in a golden, seasoned crust and simmered in a luxurious Marsala wine sauce infused with earthy mushrooms, garlic, and a touch of heavy cream. This one-pan recipe strikes the perfect balance between elegant and approachable, making it an excellent choice for weeknight dinners or special occasions. Ready in just 40 minutes, it pairs beautifully with creamy mashed potatoes, buttery pasta, or crisp steamed vegetables. Bring a restaurant-quality dish to your table with this flavorful Chicken Marsala that’s guaranteed to impress!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 8 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 0.75 cups dry Marsala wine
• 0.5 cups chicken broth
• 0.25 cups heavy cream
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch thick.

Step 2

Mix the flour, salt, and black pepper in a shallow dish. Dredge the chicken in the flour mixture, shaking off any excess.

Step 3

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until hot but not smoking.

Step 4

Add the chicken breasts to the skillet in a single layer and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 5

Reduce the heat to medium, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet, and let the butter melt.

Step 6

Add the sliced mushrooms and sauté for about 5 minutes until browned and tender. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 7

Pour in the Marsala wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Step 8

Add the chicken broth and bring the mixture to a simmer. Let it cook for another 3-4 minutes until slightly reduced.

Step 9

Stir in the heavy cream and simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Step 10

Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and let it warm through for 2 minutes.

Step 11

Garnish with fresh parsley and serve immediately. Chicken Marsala pairs beautifully with mashed potatoes, pasta, or steamed vegetables.

Nutrition Facts

Serving size	(1435.1g)

Amount per serving	% Daily Value*
Calories	2468.3

Total Fat 110.4g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744.6mg	0%
Sodium 3207.3mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 4.6g	0%
Total Sugars 19.4g
Protein 232.0g	0%

Vitamin D 29.6IU	0%
Calcium 162.9mg	0%
Iron 12.4mg	0%
Potassium 2979.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 41.2%

Carbs: 14.7%