Chicken/ Dinner

Skillet Chicken Marsala Recipe

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
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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.

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