Description
A delightful one-pot Marsala chicken dish perfect for a quick weeknight dinner that your family will love.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (pounded to ¼-inch thick)
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
- 8 ounces pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic (minced)
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (optional, for serving)
Instructions
- In a ziplock bag, toss together flour, salt, and pepper. Add the chicken, seal, and shake. Let it sit while prepping the rest.
- Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add chicken and cook until golden, about 5 to 6 minutes per side; transfer to a plate.
- In the same pan, melt the remaining butter over medium heat. Add mushrooms, shallots, and garlic. Stir for 3 to 4 minutes until shallots are translucent.
- Pour in chicken broth, Marsala wine, heavy cream, thyme, and salt. Scrape the bottom to incorporate flavors. Bring to a boil, then simmer for 10 to 15 minutes until sauce thickens.
- Add chicken back to the pan to warm through for 2 to 3 minutes. Sprinkle parsley before serving.
Notes
Serve over rice or noodles, and pair with steamed broccoli or a salad. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg