Quick Chicken Marsala Recipe – This easy chicken Marsala dish takes just 30 minutes to make!
Quick Chicken Marsala Recipe
Quick Chicken Marsala Recipe – This easy chicken Marsala dish takes just 30 minutes to make!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
Ingredients
- 4 chicken breasts sliced horizontally or pounded until 1/2″ thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup + 1 Tbsp. all-purpose flour
- 5 Tbsp olive oil , divided
- 3 tbsp unsalted butter , divided
- 8 oz white button mushrooms sliced
- 8 oz cremini mushrooms sliced
- 2 Tbsp shallots (or your favorite onion) minced
- 2 cloves garlic minced
- 2/3 cup dry Marsala wine
- 2/3 cup beef stock
- sprig of fresh thyme (optional)
- Fresh parsley minced, for garnish
Instructions
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To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
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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 hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
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Cook chicken about 3-4 minutes per side, until golden.
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Transfer chicken to a plate and set aside.
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Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
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Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
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Remove mushrooms to plate with the chicken and set aside.
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Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
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Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
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Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
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Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
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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!
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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.
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Stir and spoon sauce over chicken.
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Garnish with parsley if desired and serve.
Notes
- Can be served over pasta, mashed potatoes, rice, quinoa, veggies, whatever you’d like.
- If you want asparagus in your recipe, like in my photos, here are those instructions:
- Blanch asparagus in boiling water for about 2 minutes, then shock them in a bowl of ice water.
- Dry asparagus on paper towels, then add them to the pan when you cover it and cook it the last two minutes.
Keywords: chicken recipes
Source: thechunkychef.com