Fast Easy Chicken Marsala
Serve this up with a simple side dish for the perfect evening meal. If you're looking for ways to make chicken a little less boring, put this recipe in your pocket. The classic creamy, savory sauce is easy to make and so good you'll want to drizzle it over everything. And it'll pair with some steamed vegetables or your favorite side dish for a complete meal. Chicken Marsala is a simple dish of boneless chicken that's been pounded thin, breaded, and sautéed, served with a Marsala-wine sauce. It's a classic of Italian-American cuisine that was incredibly popular in the U.S. A lot of the flavor comes from Marsala, which is a dry fortified wine similar to sherry, made in Sicily.
Prep
30 min
Cook
30 min
Servings
4
Ingredients
- 1/2 cup all-purpose flour
- 8 chicken cutlets or 4 chicken breasts, sliced in half (about 1.5 lbs)
- Kosher salt and freshly ground black pepper
- 2 Tbsp. canola oil
- 2 Tbsp. unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1/3 cup chopped onion (about 1/2 small onion)
- 2 cloves garlic, chopped
- 1/2 cup dry Marsala wine
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. fresh thyme, plus more for garnish
Instructions
Place flour in a shallow bowl. Use a meat tenderizer or the bottom of a sturdy cup to pound chicken to about 1/4 inch thick. Season with salt and pepper. Dredge chicken in flour, turning to coat all sides. Heat oil in a medium skillet over medium-high heat. Cook chicken in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate and tent to keep warm. Reserve skillet.
Pour off oil from skillet. Melt butter in skillet over medium heat. Add mushroom and onions. Season with salt and and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add wine, stock, cream, and thyme. Simmer, stirring occasionally, until thickened, 14 to 16 minutes. Season with salt and pepper. Return chicken to pan and toss to coat. Serve immediately garnished with thyme.
Originally from countryliving.com
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