Easy Chicken Marsala
This one-pan Easy Chicken Marsala is so rich and creamy that you'll want to add it to your weekly dinner rotation.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken tenders, or chicken breast, cut lengthwise and pounded thin
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, cremini or button
- 1 teaspoon garlic, minced
- 1 teaspoon Italian Seasoning
- 1 cup marsala wine
- 1 cup vegetable broth, or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried parsley
- 2 cups pasta, of your choice, cooked
Instructions
- Place the flour, salt and pepper on a large plate and combine. Dredge the chicken pieces with seasoned flour. Add two tablespoons of canola oil to a shallow braising pan over medium heat. Brown the chicken until golden, about 4 minutes on each side. Remove the chicken to a plate.
- Add two tablespoons of butter and the mushrooms to the pan. Cook the mushrooms until they are golden brown and become somewhat dry, about 5-6 minutes, stirring occasionally. Add the minced garlic and Italian Seasoning to the pan and cook for one minute.
- Stir in the Marsala wine to deglaze the pan, scraping the brown bits from the bottom of the pan. Reduce the mushroom and wine sauce by simmering for 5 minutes over low heat.
- Add the broth and heavy cream while stirring constantly. Simmer for 5 minutes to thicken the sauce. Season it with salt and pepper to taste. Add the chicken back to the pan and simmer for 5 minutes to reheat the chicken. Top the dish with dried parsley, if desired. Serve the chicken and mushroom sauce over egg noodles, rice or pasta. Recipe makes 4 servings.
Equipment
- 1 sharp knife
- 1 plate or shallow dish for dredging
- 1 large braising pan, non-stick
Notes
Tips for making Easy Chicken Marsala
- Chicken- I like to use chicken tenders for this recipe, as it saves time during preparation. If you choose to buy chicken breasts, you will need to cut them lengthwise and pound them to the same thickness so they cook evenly.
- Deglaze the Pan- It is important to scrape the brown bits from the bottom of the pan to add flavor and color to the sauce. This is a common technique used when making the sauce for a dish.
- Replace the Marsala Wine- In place of the Marsala wine, you can use a dry sherry or Madeira. Be sure to simmer it in the sauce for 5 minutes to reduce it.
- Make a thicker Sauce- If the sauce doesn't thicken after cooling slightly, stir in a slurry made with one teaspoon of cornstarch and 1/4 cup of cold water. Add it to the pan and cook for a few minutes to further thicken the sauce.
Nutrition
Calories: 671kcalCarbohydrates: 43gProtein: 44gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 158mgSodium: 743mgPotassium: 986mgFiber: 2gSugar: 8gVitamin A: 799IUVitamin C: 4mgCalcium: 55mgIron: 2mg