Italian Mushroom Chicken Marsala is a decadent dish perfect for a special occasion. However, be warned… this meal is so good that you may not want to share. Treat yourself honey! The chicken with dry marsala wine, cream, broth, onions, and mushrooms makes this dish irresistible.
What ingredients are in this Italian Mushroom Chicken Marsala?
- chicken breast cutlets boneless, skinless-You can use chicken thighs or full breasts if you prefer. Remember to adjust cooking times.
- white onion. An acceptable substitution could be shallots.
- mushrooms. An acceptable substitution would be baby portabella mushrooms.
- garlic cloves
- chicken broth
- light cream. Feel free to use whatever cream you prefer. Heavy cream works well and even milk in a pinch.
- dry marsala wine. You can buy dry marsala at your local liquor store. I would not recommend substituting this ingredient.
- chickpea flour- We cook gluten free in my house and use chickpea flour for breading but feel free to use your preferred choice.
- thyme-Can use fresh or dried thyme. Rosemary would also be a nice addition.
- paprika- A great addition to the flour mixture to fry.
How to make Italian Chicken Mushroom Marsala?
- Salt and pepper the chicken breast. Put chickpea flour and paprika and combine in a shallow bowl. Lightly coat each side of the chicken breast in the flour mixture making sure all sides are evenly coated.
- Add the olive oil and butter to a large frying pan over medium heat. Once the pan is hot, add the chickpea flour covered chicken breast to the frying pan. Fry on each side for 6 minutes without disturbing the chicken (don’t move around the pan). Make sure that the chicken has reached an internal temperature of 365° F (75°C) and remove from pan onto a separate plate.
- In the same pan add the sliced mushrooms and diced onion. The mushrooms release water making it easy to scrape off all the brown burned bits on the pan. Stir the pan often until the onion has turned translucent (about 8 minutes).
- Add the marsala wine, chicken broth, and cream, thyme, salt, and pepper to the pan. Bring the sauce to a boil and then reduce to a simmer for 15 minutes until the sauce has thickened to the desired consistency.
- Add the lightly fried chicken breasts back into the pan with the sauce to reheat the chicken. This takes about 4-5 minutes.
- y ya esta! Serve and enjoy!
How to store Chicken Mushroom Marsala?
Once the food has cooled, place the leftovers in the refrigerator in an air tight container. As with any meat dish, be sure to eat within 4 days.
What to serve with Chicken Mushroom Marsala?
Italian Chicken Mushroom Marsala is best served on a bed of something. See below.
- On top of a bed of mashed potatoes.
- On a bed of rice
- On a bed of spinach
- On a bed of roasted potatoes
- On a bed of roasted vegetables
More La Disco Nap Chicken Recipes
Venezuelan Reina Pepiada Arepa
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Italian Mushroom Chicken Marsala
This gluten free italian mushroom chicken marsala is to die for. It is rich and creamy and great for special occasions.
Equipment
- 1 Large frying pan
- 1 cutting board
- 1 shallow bowl
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 chicken breast cutlets boneless, skinless
- 1 white onion diced
- 1 8 oz package of mushrooms sliced
- 2 garlic cloves minced
- 1 cup chicken broth
- ¾ cup light cream
- 1 cup dry marsala wine
- ¾ cup chickpea flour
- 1 tbsp fresh thyme
- ¼ tsp paprika
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- Salt and pepper the chicken breast. Put chickpea flour and paprika and combine in a shallow bowl. Lightly coat each side of the chicken breast in the flour mixture making sure all sides are evenly coated.
- Add the olive oil and butter to a large frying pan over medium heat. Once the pan is hot, add the chickpea flour covered chicken breast to the frying pan. Fry on each side for 6 minutes without disturbing the chicken (don't move around the pan). Make sure that the chicken has reached an internal temperature of 365° F (75°C) and remove from pan onto a separate plate.
- In the same pan add the sliced mushrooms and diced onion. The mushrooms release water making it easy to scrape off all the brown burned bits on the pan. Stir often until the onion has turned translucent (about 8 minutes).
- Add the marsala wine, chicken broth, and cream, thyme, salt, and pepper to the pan. Bring the sauce to a boil and then reduce to a simmer for 15 minutes until the sauce has thickened to the desired consistency.
- Add the lightly fried chicken breasts back into the pan with the sauce to reheat the chicken. This takes about 4-5 minutes.
- y ya esta! Serve and enjoy!
