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chicken marsala

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Chicken Marsala

Chicken marsala is a one pan meal with tender chicken breasts in a savory mushroom marsala sauce—and it’s ready in about 30 minutes.

Ingredients :
  • 4 small boneless skinless chicken breasts 5 to 6 oz each
  • ½ cup all-purpose flour
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup chicken stock or chicken broth
  • 2 tablespoons butter
  • ¼ teaspoon dried thyme leaves or 1 teaspoon fresh thyme
  • 1 small shallot diced, or onion
  • 8 ounces mushrooms white or brown, sliced
  • 1 ½ tablespoons all-purpose flour
  • ½ cup dry Marsala wine
  • 2 tablespoons chopped fresh parsley or chives for garnish
Directions :
  1. Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
  2. In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
  3. In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
  4. Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
  5. Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
  6. Garnish and serve over pasta.

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