Skillet Chicken Marsala Recipe

One can never have too many easy chicken dinner recipes. 

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

 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.

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Skillet Chicken Marsala Recipe

Easy one-skillet dinner recipe that's ready in about 30 minutes. 

Course Main Course

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 4

Author i heart eating

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme crushed
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4-6 ounce boneless, skinless chicken breast halves
• 1 cup chicken broth
• 1/2 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

1. In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
2. Place each chicken breast half between two pieces of plastic wrap.
3. Using the flat side of a meat mallet, lightly pound chicken to 1/4 inch thick.
4. Remove plastic wrap.
5. Dip chicken pieces into flour mixture, turning to coat.
6. In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.

7. Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.

8. Transfer chicken to a serving platter; cover and keep warm.
9. Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
10. Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
11. Gradually add Marsala mixture.
12. Cook until slightly thickened and bubbly, whisking regularly.
13. Whisk in the remaining 2 tablespoons butter until incorporated.
14. Serve sauce over chicken, and sprinkle with parsley.

Slightly adapted from BHG.