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Suggest a better description1.
Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper.
2.
In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon.
3.
Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the pan, leaving lid slightly askew. Cook over medium low heat for 30 minutes until chicken is cooked through (180 degrees F), basting the chicken with the pan juices periodically.
4.
Season the chicken with salt and pepper. Serve with hot penne pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1765g) | ||
Recipe Makes: Servings | ||
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Calories: 3743 | ||
Calories from Fat: 2531 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 281.2g | 375 % | |
Saturated Fat 111.6g | 558 % | |
Monounsaturated Fat 103.6g | ||
Polyunsanturated Fat 43.7g | ||
Cholesterol 1162.9mg | 358 % | |
Sodium 1048.8mg | 36 % | |
Potassium 3591.2mg | 95 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 24g | ||
Protein 235.7g | 337 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3743
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