Skillet Chicken Marsala PT33M https://img2.recipesrun.com/201907/2019/0731/26/c/163253/original.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
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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.
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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.
    Read More
    Method
    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
    • 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.
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      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 237 Kcal
      • Prep Time 15 Mins
      • Cook Time 18 Mins
      • Total Time 33 Mins
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      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.
      05 Author
      zhanghengshuo zhanghengshuo
      147 Recipes