If you love flavorful one-pot meals, then you are going to love this easy chicken marsala recipe. Made with juicy chicken breasts and delicious mushrooms, this recipe is one of our favorite meals to whip up on the regular.
One of the reasons we love chicken marsala so much is that it incorporates simple cooking techniques to produce a restaurant-worthy meal. Classic concepts such as dredging the chicken in flour to seal in moisture and using wine to deglaze the pan are basic and easy steps that produce impressive results in the finished dish.
We also love the flavor profile of chicken marsala thanks to the earthy mushrooms. Chicken marsala is a chance to use your favorite mushrooms, whether that’s porcini, shiitake, or cremini.
One step that you may not do very often in your cooking routine is flattening out the chicken breasts before cooking them. You’ll need a meat mallet to pound the chicken breasts flat so that they’re thinner and will cook more quickly.
An alternative to using the mallet is to use a sharp knife and slice through the chicken breasts horizontally, splitting each breast into two thin halves.
The bonus with this creamy chicken marsala recipe is that it comes together very quickly without the need for a pressure cooker. In fact, we recommend avoiding a pressure cooker since it only takes about 25 minutes for this meal to come together. Plus, the flavors are best in this dish when the ingredients are layered in.
Summary |
|
Cook time: 15 minutes
Prep time: 10 minutes
Idle time:
|
Level
|
Servings:
Unit:
|
Ingredients
- 4 chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 3 small shallots chopped
- 1 cup cremini mushrooms sliced
- 1 tbsp flour
- 1/2 cup marsala wine
- 1 cup chicken stock
- flat leaf parsley
Instructions
- Pound out the chicken breasts so that they're 1/2" thick, or slice through them horizontally to create 2 thin halves. Season the chicken breasts with salt and pepper, then dredge in flour.
- Add the oil to a large pot and heat over medium-high heat. Cook the chicken breasts in this oil, cooking each side for 2 1/2 minutes. Temporarily transfer the chicken to a plate when you're done.
- To the pot, add the shallots and cook on medium-low for a few minutes. Add the mushrooms and a pinch of salt and pepper. Cook for about 5 minutes before adding the flour and stirring it in.
- After a minute, add the marsala wine, using a wooden spoon to scrape up any bits stuck to the bottom of the pan. Add in the chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low so that it's just simmering.
- Add the chicken back into the pot and cook for about 5 minutes, or until the sauce is as thick as you want it to be. Garnish with fresh parsley.
Additional information
Recipe adapted from vikalinka.com
