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Chicken Marsala Without Mushrooms
Pan-seared, garlic-seasoned chicken tossed with pasta in a creamy Marsala wine sauce — no mushrooms needed. One skillet, about 30 minutes, and the roux is built from the same flour used to dredge the chicken.
Servings: 4
Ingredients
Chicken:
- ½ cup all-purpose flour, (used for coating chicken and thickening the sauce)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, (halved to make 4 fillets)
Marsala Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- ¾ cup Marsala wine, (or dry Sherry)
- 1 cup sodium free chicken broth
- ½ teaspoon garlic powder
- ½ cup heavy cream
- ¼ teaspoon salt, (more if needed)
- 1 teaspoon Italian seasoning
Instructions
Chicken
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
- Repeat the same with the remaining 2 chicken breasts.
Pasta
- Boil pasta in salty water, drain, but do not rinse. Set aside.
Marsala Sauce
- In the same pan melt 1 tablespoon of butter. Add 1 tablespoon flour (you can use leftover flour from dredging the chicken) and cook flour until it's no longer white, about 1-2 minutes.
- Pour in the Marsala and the broth and simmer until well incorporated with the flour roux. Add garlic powder, salt and Italian seasoning.
- Pour in the cream, bring to simmering point. The sauce is ready for pasta!
Add Pasta
- Add cooked pasta and make sure that pasta is coated in the sauce. Taste pasta and add more salt, if necessary.
- Add chicken to the skillet, on top of pasta. Cover with lid and reheat on low heat for 2-3 minutes.
- Serve warm.
Nutrition Facts
Chicken Marsala Without Mushrooms
Amount per Serving
Calories
397
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Cholesterol
84
mg
28
%
Sodium
750
mg
33
%
Potassium
315
mg
9
%
Carbohydrates
21
g
7
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
540
IU
11
%
Vitamin C
0.7
mg
1
%
Calcium
34
mg
3
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
If the sauce turns out too thin, mash a small knob of softened butter with a pinch of flour and whisk it in off the heat until it thickens.
If the sauce turns out too thick, thin it with a splash more chicken stock rather than water, so the flavor doesn't dilute.
Cutting each chicken breast in half lengthwise before pounding gives more even cutlets than pounding a whole breast, and they cook faster too.
Letting the chicken sear undisturbed for the full few minutes per side, rather than checking or flipping early, is what actually builds the crust the sauce clings to.
