Chicken Marsala
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 skinless chicken breasts
- Mushrooms, 12 m., Brown
- 10 g butter
- 2 tablespoon olive oil
- some flour
For the sauce:
- 0.25 liter ¼ Marsala, sweeter
- 0.25 liter ¼ cream
- some salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Wash the chicken breasts and turn them in flour. Heat the butter and olive oil together in the pan. Fry the chicken breasts in a hot pan on both sides for about 5 minutes until golden brown.
- Meanwhile preheat the oven to 90 ° C, wash the mushrooms and remove the stems. Place the chicken breasts in a large casserole dish, which will also have room for the mushrooms later, and put in the preheated oven.
- Now fry the mushrooms on both sides for about 3 minutes on both sides in the pan in which the chicken breasts have already been fried. Then place in the oven with the chicken breasts.
- Deglaze the pan with the Marsala and simmer the roast from the bottom. Let everything simmer for about 2 minutes, then add the cream. When the sauce starts to thicken, add the mushrooms and simmer for about 5 minutes until the sauce turns a darker color.
- Now season the sauce with salt and pepper. Place the chicken breasts in the thickened sauce. Sprinkle with parsley to taste. Salad and ciabatta go well with it.
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