Easy Chicken Marsala (30 Minute Meal)
Ingredients
- 4 chicken breasts (sliced horizontally or pounded until 1/2" thick)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup + 1 Tbsp. all-purpose flour
- 5 Tbsp olive oil (, divided)
- 3 tbsp unsalted butter (, divided)
- 8 oz white button mushrooms (sliced)
- 8 oz cremini mushrooms (sliced)
- 2 Tbsp shallots (or your favorite onion) (minced)
- 2 cloves garlic (minced)
- 2/3 cup dry Marsala wine
- 2/3 cup beef stock
- sprig of fresh thyme (optional)
- Fresh parsley (minced, for garnish)
Directions
- 1
To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
- 2
Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
- 3
Cook chicken about 3-4 minutes per side, until golden.
- 4
Transfer chicken to a plate and set aside.
- 5
Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
- 6
Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
- 7
Remove mushrooms to plate with the chicken and set aside.
- 8
Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
- 9
Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
- 10
Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
- 11
Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
- 12
Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
- 13
Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
- 14
Stir and spoon sauce over chicken.
- 15
Garnish with parsley if desired and serve.