Best Easy Chicken Marsala PT30Mhttps://img5.recipesrun.com/201907/2019/0923/2e/7/593178/300x200x90.jpg Chicken Marsala is a one-pot, 30-minute meal made with golden brown chicken cutlets, savory mushrooms and a rich marsala wine sauce that is every bit as tasty as a restaurant version! The chicken is thin, crispy around the edges, and coated in a luxuriously flavorful sauce. And of course, the mushrooms!! Mmmm, the mushrooms. While the basics of the recipe are very similar across all versions, the sauce can vary from creamy to dark. For this version, I chose to keep the sauce dark and rich, but feel free to add a splash of cream to lighten it up if you’d like!4 servings
Ingredients:
Fresh parsley, minced, for garnish1 sprig Fresh thyme, optional2/3 cup Beef stock2/3 cup Dry marsala wine2 cloves Garlic, minced2 tbsp. Shallots, minced8 oz. Cremini mushrooms, sliced8 oz. White button mushrooms, sliced3 tbsp. Unsalted butter, divided5 tbsp. Olive oil, divided1/2 cup All-purpose flour1/4 tsp. Black pepper1/2 tsp. Kosher salt4 Chicken breasts
Chicken Marsala is a one-pot, 30-minute meal made with golden brown chicken cutlets, savory mushrooms and a rich marsala wine sauce that is every bit as tasty as a restaurant version! The chicken is thin, crispy around the edges, and coated in a luxuriously flavorful sauce. And of course, the mushrooms!! Mmmm, the mushrooms. While the basics of the recipe are very similar across all versions, the sauce can vary from creamy to dark. For this version, I chose to keep the sauce dark and rich, but feel free to add a splash of cream to lighten it up if you’d like!
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01
Information
Gradeeasy
Serving
4 servings
Calorie562 Kcal
Prep Time10 Mins
Cook Time20 Mins
Total Time30 Mins
02
Ingredients
Fresh parsley, minced, for garnish
1 sprig Fresh thyme, optional
2/3 cup Beef stock
2/3 cup Dry marsala wine
2 cloves Garlic, minced
2 tbsp. Shallots, minced
8 oz. Cremini mushrooms, sliced
8 oz. White button mushrooms, sliced
3 tbsp. Unsalted butter, divided
5 tbsp. Olive oil, divided
1/2 cup All-purpose flour
1/4 tsp. Black pepper
1/2 tsp. Kosher salt
4 Chicken breasts
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03
Method
Step 1
To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
Step 2
Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to the hot pan. Work in batches if needed, as over-crowding, the pan will prevent the chicken from crisping up.
Step 3
Cook chicken about 3-4 minutes per side, until golden.
Transfer chicken to a plate and set aside. Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
Step 4
Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking. Remove mushrooms to plate with the chicken and set aside.
Step 5
Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
Step 6
Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out. Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
Step 7
Cook, stirring often, for 2 minutes, or until sauce is slightly thickened. Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there.
Step 8
Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes. Stir and spoon sauce over chicken. Garnish with parsley if desired and serve.
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