---
title: Chicken Marsala
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-marsala-577d59a313e9d68d718b4568
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Italian, Skillet, Quick, Comfort Food]
rating: 3.5
rating_count: 932
source_chef: Recipe Development Team
image: "data/recipes/chicken-marsala.jpg"
---
Wash and dry all produce. Bring @water{2%cups} and a large pinch of @salt{1%tsp} to a boil in a #medium pot{}. Once boiling, add the @basmati rice{1%cup}. Cover and reduce to a low simmer for ~{20%minutes}, until tender. Halve the @zucchini{1%unit} lengthwise, then thinly slice into half-moons. Thinly slice the @button mushrooms{8%oz}. Mince the @garlic{2%cloves}. Finely chop the @parsley{2%tbsp}. Halve, peel, and mince the @shallot{1%unit}.

In a #large pan{}, heat a large drizzle of @olive oil{1%tbsp} over high heat. Add the zucchini. Cook, tossing, for ~{7-10%minutes}, until golden brown. Season with salt and @black pepper{1%tsp}. Remove pan from heat.

Place your hand on top of the @chicken breasts{2%pieces}. Slice into the middle of the meat (parallel to the cutting board). Open up like a book, then cover with a piece of plastic wrap. Pound with a heavy pan or mallet until ½-inch thick. Repeat with the other chicken breasts. Season the chicken with salt and black pepper. Set aside ¼ cup @flour{1%cup}. Coat the chicken on all sides with the remaining flour, shaking of any excess. Heat a large drizzle of olive oil in another #large pan{} over medium-high heat. Working in batches, if necessary, sear the chicken ~{2-3%minutes} per side, until golden brown and cooked through. Remove from pan and set aside to rest, tented loosely with foil.

Heat @butter{2%tbsp} in the same pan over medium-high heat. Add the button mushrooms. Cook, tossing, for ~{4-5%minutes}, until softened. Add the shallot, garlic, and 2 additional Tablespoons butter to the pan. Cook ~{1-2%minutes}, until fragrant.

Finish the Marsala sauce: Add the reserved ¼ cup flour to the pan. Cook, stirring, for ~{1%minute}. Whisk the @chicken stock concentrate{2%unit} and 1 cup water into the pan until the sauce thickens. Reduce heat to low, and stir in the @sour cream{2%tbsp} and half the parsley. Season with salt and black pepper.

Plate: Reheat the zucchini if necessary. Serve the chicken cutlets on a bed of basmati rice alongside the zucchini. Spoon the Marsala sauce over the plate, garnish with the remaining parsley, and enjoy!