This dish just takes a few simple ingredients so good quality is key. To get the cheese to melt without overcooking the chicken, put a lid on the pan after placing the cheese slices on top. Pour over the marsala sauce just before serving!
This dish is really easy, but the challenge is that it cooks pretty quickly and isn’t great at holding as it will either cool too much or be overdone. It will be best for a dinner when everything goes on the table at the same time. Or, if you are serving a first course, you may need to have everything prepped and cook the chicken in-between the first and second course.
Looking for another chicken breast recipe? Consider these:
For a full dinner menu featuring Chicken Marsala, check these out:
- Wild Mushroom Crostini
- Fettuccine with Peas and Asparagus
- Romaine Hearts with Parmesan Vinaigrette
- White Bean Salad
- Blueberry Crumble
Chicken Marsala
This is a quick, easy dish that should be made as close to eating as possible. It can be prepped ahead of time, but only takes a few minutes to finalize. Substitute gluten-free flour to make this for guests with gluten sensitivities.
Ingredients
- 2 large chicken breasts
- 2 Tbsp butter
- ¼ cup flour
- ½ tsp salt
- ¼ tsp pepper
- â…“ cup marsala
- 6 slices mozzarella cheese fresh
Instructions
- Slice the chicken breasts lengthwise and pound flat. You should be able to get 3 slices out of each breast. I usually cut the long breast pieces in half so you are working with pieces no more than 4 inches in length.
- Mix flour, salt, and pepper on a plate. Dredge the breasts in the flour and pat them to remove excess flour.
- Melt butter in a large skillet over medium heat, then place the chicken breasts in the pan and cook until it is lightly browned, about 3-4 minutes. Turn and cook on the other side until lightly browned.
- Remove the chicken breasts from the pan, pour over the marsala and cook for two or three minutes until the sauce is slightly thickened. Return the chicken breasts to the pan, cover with a slice of mozzarella cheese and heat until the cheese starts to melt. You can place a lid over the pan to melt the cheese faster so the chicken doesn't overcook. Place the chicken breasts on a serving platter and spoon over the marsala sauce. Serve immediately.
Notes
You can easily substitute gluten-free flour to make this a gluten-free dish.
Nutrition
Calories: 245kcalCarbohydrates: 6gProtein: 23gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 81mgSodium: 490mgPotassium: 320mgFiber: 0.2gSugar: 1gVitamin A: 331IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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