Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner

Find More Posts Explaining Chicken Soup, Flank Steak Recipes, and Chicken Marsala Recipe 30, Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner.


Classic Chicken Marsala is an Italian-American dish with tender chicken and mushrooms in a rich Marsala sauce. A classic irresistible restaurant-style dish, Italian Chicken Marsala with mushrooms is easy to make at home. This one-pan Classic Italian Chicken and Marsala with Mushroom dinner cooks up in less than 30 minutes. Classic Italian Chicken and Marsala with Mushrooms can be served alone, over fettuccine, polenta, or potatoes.

Classic Italian Chicken Marsala with Mushrooms

Yields 2-4 servings
1 lb Chicken Breast or Boneless Skinless Thighs
¼ cup Flour or Cornstarch or a gluten-free option
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
½ lb Mushrooms
2 tbsp Butter
1 cup Chicken Broth
1/2 cup Marsala Wine, dry
2 cloves Garlic
Parsley for garnish
Salt and Pepper
1. Combine flour, salt, and pepper on a large shallow plate. Coat both sides of each chicken breast in seasoned flour, tapping off excess flour and set aside. Save leftover flour for the sauce.
2. Place a large skillet over medium-high heat. Once the skillet is warm, add olive oil and wait for the oil to become shimmery.
3. Add chicken to hot skillet and cook until lightly browned on both sides. Remove chicken from skillet and set on a plate to keep warm.
4. Place butter in the same skillet. Once melted, add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
5. Place finely chopped garlic and sauté until garlic is lightly brown and fragrant.
6. Remove skillet from heat to add wine and half of the chicken broth. Return skillet to heat. *This is a good safety measure to remove from a flame when cooking with alcohol.
7. Add 2 tablespoons of the leftover flour to the remaining half of chicken broth, mix well to incorporate, remove any lumps and add to skillet. If the sauce is too thin, add another tablespoon of flour to ¼ cup of liquid, of choice, at a time until desired thickness. If the sauce is too thick, add ¼ cup of liquid of choice until desired texture.
8. Place chicken back in the skillet to warm up and for the sauce to thicken. Add a few tablespoons of chopped parsley and taste for seasoning. Once the chicken is heated through and the sauce has thickened, remove from heat, plate and serve. Additional chopped parsley can be added for additional garnish.
As an alternative way to serve this dish, you could cook the chicken breast whole and place it on top of fettuccini noodles. You will have to make double the amount of sauce for this.

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Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner

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