Perfect for a busy weeknight, chicken Marsala is easy to make in just a single skillet and reheats really well for another dinner later in the week.
- 6 thin chicken filets/cutlets or two large chicken breasts cut lengthwise in half
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1/4 cup unsalted butter
- 2 cups brown mushrooms sliced
- 1/4 cup shallots finely chopped
- 3 tsp garlic minced
- 1 cup chicken broth low sodium
- 3/4 cup dry marsala wine
- 1/2 cup heavy cream 33%
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
In a large sealable food storage bag shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
Heat olive oil and butter over medium-high heat in a 13 inch frying pan.
Cook chicken until internal temperature of 165 degrees F is reached. Remove chicken from pan and set aside for now.
In the same pan with leftover butter and oil, add in sliced mushrooms, shallots, and garlic. Cook over medium high heat until mushrooms are browned and soft, about 2 to 3 minutes.
Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
Sprinkle fresh parsley over top before serving.
Calories: 694kcalCarbohydrates: 21gProtein: 58gFat: 36gSaturated Fat: 17gTrans Fat: 1gCholesterol: 234mgSodium: 1115mgPotassium: 1308mgFiber: 1gSugar: 5gVitamin A: 1039IUVitamin C: 13mgCalcium: 70mgIron: 2mg