Easy Chicken Marsala Recipe

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EASY CHICKEN MARSALA – FULL RECIPE BELOW

This one-pan dinner is easier than you think to make. Ready in under an hour making it perfect for weeknights as well as special occasions!

Easy Chicken Marsala Recipe:

INGREDIENTS

1.5 pounds chicken breast tenderloins
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 pint baby bella mushrooms, sliced
1 teaspoon minced garlic
3/4 cup chicken broth
3/4 cup marsala wine
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon chopped fresh thyme
chopped parsley for garnish if desired

INSTRUCTIONS

Place the flour and 1/2 teaspoon each salt and pepper in a large plastic bag. Add chicken and seal. Shake thoroughly to coat.
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Tap off excess flour from chicken and place in skillet.
Cook 5 minutes per side or until golden brown and just cooked through. Remove to another plate.
Add remaining 1 tablespoon of butter to skillet. Add msuhrooms and cook, stirring often, until mushrooms are brown, about 5 minutes.
Add garlic and cook additional one minute.
Pour chicken broth into skillet and use a spoon or spatula to scrape the bottom of the pan and deglaze the pan.
Add marsala, heavy cream, and additional 1 teaspoon of salt and stir to blend. Bring to a boil.
Reduce heat slightly and simmer 15 minutes or until sauce is reduced by half. Return chicken to skillet and cook 4-5 minutes.
Serve with parsley garnish if desired.

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Restaurant Recipes Online

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Pre-heat your oven to 375 degrees. In a large pan, drizzle your olive oil, and allow it to warm up. Then position your garlic in to saute a bit. After it’s sizzling quite well, you wish to include your eggplant, zucchini, and mushrooms.

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Preheat grill to medium high heat. Cut the corn into 1 inch rounds. Detach 4 large sheets of foil and fold in half to double. Divide sausage, corn and seafood equally among the packages, dot with butter, sprinkle on Old Bay, and 1 TB of both white wine and water. Fold up with double folds to secure well. Once up until puffed, Grill packets about 10 minutes turning. Empty each packet carefully into a bowl to serve.

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