Skillet Chicken Marsala PT33M https://img2.recipesrun.com/201907/2019/0731/26/c/163253/300x200x50.jpg 4 servings Ingredients: 2 tablespoons Finely chopped shallot (1 medium) 2 cups Sliced fresh button mushrooms 3 tablespoons Butter 1 cup Chicken broth 1/2 cup Dry Marsala 1 tablespoon Olive oil 4 - 6 ounces Boneless, skinless chicken breast halves 1/4 teaspoon Salt 1/4 teaspoon Ground black pepper 1/2 teaspoon Dried sage 1/3 cup All-purpose flour 1/2 teaspoon Dried thyme (crushed) Italian parsley

Skillet Chicken Marsala

By zhanghengshuo

4 Person
33 Minutes
237 Calories
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.

Ingredients

  • 2 tablespoons Finely chopped shallot (1 medium)

  • 2 cups Sliced fresh button mushrooms

  • 3 tablespoons Butter

  • 1 cup Chicken broth

  • 1/2 cup Dry Marsala

  • 1 tablespoon Olive oil

  • 4 - 6 ounces Boneless, skinless chicken breast halves

  • 1/4 teaspoon Salt

  • 1/4 teaspoon Ground black pepper

  • 1/2 teaspoon Dried sage

  • 1/3 cup All-purpose flour

  • 1/2 teaspoon Dried thyme (crushed)

  • Italian parsley

Method

  • 01
    In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
  • 02
    Place each chicken breast half between two pieces of plastic wrap.
  • 03
    Using the flat side of a meat mallet, lightly pound chicken to 1/4 inch thick.
  • 04
    Remove plastic wrap.
  • 05
    Dip chicken pieces into flour mixture, turning to coat.
  • 06
    In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
  • 07
    Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
  • 08
    Transfer chicken to a serving platter; cover and keep warm.
  • 09
    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.

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Skillet Chicken Marsala

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.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 237 Kcal
  • Prep Time 15 Mins
  • Cook Time 18 Mins
  • Total Time 33 Mins
02 Ingredients
2 tablespoons Finely chopped shallot (1 medium)
2 cups Sliced fresh button mushrooms
3 tablespoons Butter
1 cup Chicken broth
1/2 cup Dry Marsala
1 tablespoon Olive oil
4 - 6 ounces Boneless, skinless chicken breast halves
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1/2 teaspoon Dried sage
1/3 cup All-purpose flour
1/2 teaspoon Dried thyme (crushed)
Italian parsley
03 Method
Step 1
In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
Step 2
Place each chicken breast half between two pieces of plastic wrap.
Step 3
Using the flat side of a meat mallet, lightly pound chicken to 1/4 inch thick.
Step 4
Remove plastic wrap.
Step 5
Dip chicken pieces into flour mixture, turning to coat.
Step 6
In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
Step 7
Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
Step 8
Transfer chicken to a serving platter; cover and keep warm.
Step 9
Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
Step 10
Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
Step 11
Gradually add Marsala mixture.
Step 12
Cook until slightly thickened and bubbly, whisking regularly.
Step 13
Whisk in the remaining 2 tablespoons butter until incorporated.
Step 14
Serve sauce over chicken, and sprinkle with parsley.
04 Author
zhanghengshuo zhanghengshuo
131 Recipes
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