Easy Chicken Marsala PT30M https://img4.recipesrun.com/201907/2019/1015/d3/e/433137/300x200x90.jpg This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes. Mom always uses a sweet cooking wine instead of Marsala. Marsala is brownish-red and tastes similar to Port, according to my wine-making hubby. It’s often served with dessert. This dish is easy to make, especially if you buy thin, boneless, skinless chicken breasts and already-sliced mushrooms. (Just make sure you choose mushrooms without too much dirt.) Dinner will be ready in 30 minutes and requires only one pan. 4 servings Ingredients: Fresh Parsley, optional 1/8 tsp. Black Pepper, heaping 1/8 tsp. Salt, plus extra to taste 2 tbsp. Salted Butter 16 oz. White Mushroom, sliced 1/2 tbsp. Lemon juice 1/4 cup Marsala Wine 1 tbsp. Olive Oil 1 tbsp. Salted Butter 1 1/3 pounds Boneless Skinless Chicken Breast, thin 1/8 tsp. Black Pepper 1/4 tsp. Salt 1/3 cup All-Purpose Flour
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Easy Chicken Marsala

This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes. Mom always uses a sweet cooking wine instead of Marsala. Marsala is brownish-red and tastes similar to Port, according to my wine-making hubby. It’s often served with dessert. This dish is easy to make, especially if you buy thin, boneless, skinless chicken breasts and already-sliced mushrooms. (Just make sure you choose mushrooms without too much dirt.) Dinner will be ready in 30 minutes and requires only one pan.
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    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 329 Kcal
    • Prep Time 13 Mins
    • Cook Time 17 Mins
    • Total Time 30 Mins
    02 Ingredients
    • Garnish
      • Fresh Parsley, optional
    • Mushrooms
      • 1/8 tsp. Black Pepper, heaping
      • 1/8 tsp. Salt, plus extra to taste
      • 2 tbsp. Salted Butter
      • 16 oz. White Mushroom, sliced
    • Chicken
      • 1/2 tbsp. Lemon juice
      • 1/4 cup Marsala Wine
      • 1 tbsp. Olive Oil
      • 1 tbsp. Salted Butter
      • 1 1/3 pounds Boneless Skinless Chicken Breast, thin
      • 1/8 tsp. Black Pepper
      • 1/4 tsp. Salt
      • 1/3 cup All-Purpose Flour
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    03 Method
    • Step 1
      Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
    • Step 2
      In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
    • Step 3
      Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
    • Step 4
      Using a fork, transfer one piece of chicken to your flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork.
    • Step 5
      Transfer your floured chicken to a plate. Continue flouring with the remaining breasts. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat.
    • Step 6
      Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Saute the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
    • Step 7
      When the first side is done, flip over the chicken to brown the other side. It should take a couple of minutes.
    • Step 8
      Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
    • Step 9
      Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil. Turn on the heat to medium-high and add 2 tablespoons of butter to your skillet to melt.
    • Step 10
      Add your sliced mushrooms and spread them out in the pan. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper.
    • Step 11
      Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
    • Step 12
      Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired. Store leftovers in the refrigerator for 3-4 days.
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    04 Author
    zhanghengshuo zhanghengshuo
    79 Recipes
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