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Marsala-Hähnchen mit Champignons (Hähnchenbrust Marsala)

Chicken Marsala With Mushrooms

Chicken marsala is an Italian-style recipe for tender pan-fried chicken breasts with a delicious Marsala wine and mushroom sauce. Quick and easy family favourite!
Course Main Course
Category Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 264 kcal
Autor Elle

Ingredients

  • 700 g skinless boneless chicken breast halves (4 filets, preferably sustainably sourced)
  • sea salt and freshly ground black pepper, to taste
  • 30 g flour for coating plus 1 tablespoon
  • 4 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 250 g mushrooms (cremini or white button mushrooms, or a mix), sliced
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 100 ml dry Marsala wine
  • 100 ml chicken stock, plus more if desired
  • 1 tablespoon finely chopped parsley, for garnish

Method

  1. Place chicken breasts between two pieces of plastic wrap on a cutting board. Using the flat side of a meat tenderiser or rolling pin, pound cutlets until thin and even thickness (between 1/2 cm and 1 cm).
  2. Season the chicken with salt and pepper and dredge in the flour mixture; shake off any excess flour.

  3. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Working in batches (if necessary), add chicken, and cook, turning once, until golden brown, about 3-5 minutes per side (depending on thickness). Transfer to a large plate and cover to keep warm.

  4. Add 1 tablespoon oil and 1 tablespoon butter to the skillet, then add the mushrooms; cook, stirring frequently, until golden brown, 7- 8 minutes. Transfer to the plate with chicken, and set aside.
  5. Heat remaining 1 tablespoon oil in the skillet, and then add shallots and garlic; cook, stirring, until soft, about 2 minutes.
  6. Stir in 1 tablespoon flour; cook for 1 minutes, stirring. Add the Marsala and broth; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
  7. Return the chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
  8. Remove from heat. Stir in 1 tablespoon butter.
  9. Season with salt and pepper; garnish with parsley. Serve and enjoy!

Notes

  • If your chicken breasts are thick, then simply butterfly and halve them before pounding to an even thickness.
  • Feel free to double up on the sauce if you are planning to serve this chicken recipe with pasta. A dash of cream can also be added to make it a little richer.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.