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    Home » Dinners » Skillet Chicken Marsala Recipe

    Skillet Chicken Marsala Recipe

    Published: Oct 27, 2017 · Modified: Oct 27, 2017 by Kate · This post may contain affiliate links.

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    Skillet Chicken Marsala Recipe

    One can never have too many easy chicken dinner recipes. Skillet Chicken Marsala

    I love chicken dinners because chicken is almost always on sale, and you can do just about anything with it.

    Skillet Chicken Marsala Recipe This skillet chicken marsala recipe is an easy, one-skillet dinner recipe that's ready in about 30 minutes. It is a quick, tasty weeknight dinner that's delicious served over pasta.

    Skillet Chicken Marsala Recipe

    Skillet Chicken Marsala Recipe

    Easy one-skillet dinner recipe that's ready in about 30 minutes. 
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 4
    Calories: 237kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • â…“ cup all-purpose flour
    • ½ teaspoon dried thyme crushed
    • ½ teaspoon dried sage
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 4-6 ounce boneless, skinless chicken breast halves
    • 1 cup chicken broth
    • ½ cup dry Marsala
    • 3 tablespoons butter
    • 1 tablespoon olive oil
    • 2 cups sliced fresh button mushrooms
    • 2 tablespoons finely chopped shallot 1 medium
    • Italian parsley

    Instructions

    • In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
    • Place each chicken breast half between two pieces of plastic wrap.
    • Using the flat side of a meat mallet, lightly pound chicken to ¼ inch thick.
    • Remove plastic wrap.
    • Dip chicken pieces into flour mixture, turning to coat.
    • In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
    • Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
    • Transfer chicken to a serving platter; cover and keep warm.
    • Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
    • Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
    • Gradually add Marsala mixture.
    • Cook until slightly thickened and bubbly, whisking regularly.
    • Whisk in the remaining 2 tablespoons butter until incorporated.
    • Serve sauce over chicken, and sprinkle with parsley.

    Notes

    *Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 237kcal | Carbohydrates: 13g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 490mg | Potassium: 313mg | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 1.3mg | Calcium: 3mg | Iron: 1.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Slightly adapted from BHG.

    « Toffee Chocolate Chip Cookies
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sarah

      May 14, 2018 at 10:57 pm

      5 stars
      This was delicious! Thank you for the easy recipe!

      Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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