Skillet Chicken Marsala

I was craving this Chicken Marsala recipe this week and so I made it! I am particular when it comes to eating chicken breast because they tend to be dry and I have to season the breasts well to decently enjoy it. However, this recipe makes eating chicken breast enjoyable because of the flavors it has in this dish- mostly thanks to the Marsala wine!

Skillet Chicken Marsala

Skillet Chicken Marsala

Make this favorite restaurant dish at home! Simple, creamy and bursting with sweet Marsala flavor!

Ingredients

2 chicken breasts

½ cup flour; plus 1 Tbsp.

½ tsp salt

½ tsp pepper

½ tsp garlic powder

2 Tbsp. olive oil

¼ cup yellow onion; chopped

3 cups of sliced mushrooms (I used Cremini and White mushrooms)

1/2 cup Marsala Wine

2 Tbsp. butter

¼ cup parsley; chopped

Instructions

  1. Slice each chicken breast in half. Place each chicken breast in between a long piece of plastic wrap on a cutting board. Pound with a flat meat mallet or tenderizer—this will thin out each piece of chicken and make it extra tender. You will be happy you did this! Each chicken piece should be about ¼ inch thick. The chicken breast pieces will expand so I like to cut each piece in half to make smaller serving pieces so you should have a total of 8 chicken pounded pieces.
  2. In a dish or shallow platter add ½ cup of flour, salt, pepper and garlic powder. Mix together with a fork and coat each piece of chicken in the flour mixture- coating the front and back of each piece. Heat a large skillet or frying pan to medium heat and add olive oil. When olive oil becomes hot, place the chicken pieces in the pan. Cook the chicken until both sides are golden brown- about 5 minutes on each side. Make sure chicken is fully cooked, then remove from the skillet and set aside. If your skillet or frying pan isn’t large enough, you can cook the chicken in batches.
  3. Keep the heat on and add the butter and onions until onions look softened- about 3 minutes. Add the mushrooms and sauté until they are nicely browned. You will notice that some of the moisture will absorb. Add the Marsala wine and flour; stir often. The wine will turn into a slightly thick sauce, almost like a gravy consistency. Stir in parsley and add the chicken back into the pan to warm before serving. Top with more parsley to garnish. Enjoy this simple hearty meal!
http://kathrynskitchenblog.com/2017/07/skillet-chicken-marsala/

My favorite part of this whole dish is the mushrooms… sometimes I will make this dish and skip the chicken and make Marsala Mushrooms instead. The best part about this is it only takes about 20 minutes to prepare and cook- it’s really that easy! Don’t let the pounding to tenderize the chicken step intimidate you! It is great for any busy or late week night dinner. This dish is sure not to disappoint and it makes great leftovers as well. If you are wanting to add more to this too, this dish is commonly served with pasta and the ‘Chicken Marsala’ is used as the pasta sauce. I just bought a OXO Spiralizer from Sur La Table so instead of pasta, my boyfriend and I wanted to make zucchini noodles (zoodles) instead for a healthier alternative. More recipes to come with zoodles once I get the hang of how it works!

Marsala Mushrooms

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These little mushrooms are my favorite and is the perfect side dish for any steak or chicken meal. Don’t be shy when adding salt because it really brings out the Marsala flavor!

Yield: 4

Ingredients:

3 cups fresh Bella mushrooms
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves; chopped
1/4 cup parsley
1/2 cup Marsala wine
1/2 tsp salt
Pepper to taste

Steps:
1. In a medium sized pan, add olive oil, butter, and garlic until garlic turns into a light brown (about 3 minutes).
2. Add mushrooms, wine, parley, and season with salt and pepper. Reduce heat to med-low and let mushrooms sauté for about 10 minutes. I like to add more parsley when mushrooms are cooked for extra color and taste!

Chicken Marsala

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Yield: 5

Ingredients:


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

Steps:
1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.
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2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.
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4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!
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