Chicken Marsala
Serves 415 mins prep35 mins cook
One-pan Chicken Marsala features tender chicken breasts coated in seasoned flour, sautéed until golden, and then simmered in a creamy Marsala wine sauce with mushrooms, garlic, and shallots. It's an easy yet elegant dish perfect for weeknight dinners.
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What you need
Instructions
1: In a shallow bowl, combine the flour with 1 tsp salt, 1 tsp pepper, 1 tsp parsley, 1 tsp garlic powder, and 1 tsp onion powder. 2: Coat each chicken breast with the seasoned flour mixture, shaking off any excess. Set them aside. 3: Heat a skillet over medium-high heat, adding 1 tbsp of butter and 1 tbsp of olive oil. 4: Place the flour-coated chicken breasts in the pan and cook until both sides are golden, approximately 6-7 minutes per side. 5: Remove the chicken from the pan and set them aside. 6: In the same pan, melt 1 tbsp of butter. Add the sliced mushrooms and cook for 2-3 minutes until they start to soften. 7: Add another 1 tbsp of butter, minced garlic, and chopped shallots to the mushrooms. 8: Sauté until fragrant and combined. 9: Pour in the chicken broth, heavy cream, and Marsala wine. 10: Add 1 tsp salt and 1 tsp thyme. Stir well to combine. 11: Bring the mixture to a boil, then reduce the heat to medium-low. 12: Allow the sauce to simmer and reduce by about half, achieving a slightly thick consistency, which should take approximately 10-15 minutes. 13: Return the cooked chicken breasts to the pan, covering them with the mushroom sauce. 14: Let them simmer together for an additional 5 minutes. 15: Finish the dish by garnishing it with fresh chopped parsley.View original recipe