- Combine flour, salt, and pepper in a shallow bowl. Dredge chicken breasts in flour to coat on all sides. Set aside on a plate or tray.
- Heat olive oil in a large pan over medium heat for 2-3 minutes. Brown chicken breasts for 5 minutes on each side, until cooked through. Set chicken aside.
- Melt butter in pan. Add garlic, mushrooms, and onions. Sauté for 5 minutes until softened. Add wine to pan and use a spatula to scrape up any brown bits. Cook until wine reduces by half. Add chicken stock and soy sauce. Bring to a simmer. Simmer for 5 minutes longer.
- Add heavy cream to pan and stir well. Return chicken to pan and cook 2 minutes longer to heat through. Serve hot topped with parsley.
Chicken Marsala with Mushrooms
Yield
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2-3 tablespoons olive oil
4 4-ounce boneless skinless chicken breasts, pounded thinly
2 tablespoons unsalted butter
2 teaspoons minced garlic
8 ounces sliced cremini mushrooms
½ cup chopped sweet yellow onion
½ cup Marsala wine
⅔ cup chicken stock
2 tablespoons Kikkoman® Soy Sauce
⅓ cup heavy cream
2 tablespoons finely chopped parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
