Easy Chicken Marsala
This very uncomplicated savory comforting recipe creates enough extra sauce to serve over egg noodles or rice. The chicken is pan-fried, and then the magic happens when adding the wine and mushrooms. It can be served as a fancy weeknight dinner, date night, or when hosting guests and comes together very neatly in 45 minutes or less!
Servings 5 people
- 1 ½ Lbs Chicken Breast or chicken breast tenders
- 4 tablespoon Butter divided
- 2 Cloves Garlic minced
- ¾ Cup Flour all-purpose or gluten free
- ¾ Cup Dry Marsala wine from the liquor store
- 2½ Cups Chicken Broth
- 1 Small Onion
- 1 Pint Fresh Mushrooms such as portabella, button or, cremini
- ¼ Cup Cream heavy or light
Tenderize the chicken to about a quarter-inch to a half-inch thick and cut into tenders. Season the chicken with salt and pepper and then dredge in flour lightly to coat.
Heat a large skillet on medium heat. Once heated, add 2 tablespoons of butter to the pan.
Slice mushrooms, dice the onion, and mince the garlic.
Brown the chicken on each side for 3-5 minutes and set aside, out of the pan. This may need to be done in 2 batches depending on the size of the skillet.
Add 2 tablespoons butter to the pan and then add the mushrooms, onion, and garlic. Sauté for 5-7 minutes while stirring occasionally. Scrape the pan of burnt-on flour, but leave the scrapings in the pan. The scrapings help to thicken the sauce later.
Add the chicken broth and season with salt and pepper. Lower heat and simmer uncovered, stirring occasionally for 10 minutes.
Lower the heat and stir in the cream and simmer for 3-5 minutes before serving.
Calories: 378kcal | Carbohydrates: 19.5g | Protein: 34.5g | Fat: 14.2g | Saturated Fat: 6.5g | Potassium: 871mg | Calcium: 31mg | Iron: 2mg