Chicken Marsala
Ingredients
- 1/4 cup canola or vegetable oil
- 1-1/2 pounds boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 8 ounces white or cremini mushrooms, thinly sliced
- 1 ounce dried porcini mushrooms
- 2 cloves garlic, minced
- 1-1/2 cups Marsala wine
- 1/2 cup chicken or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1-1/2 tbsp brown sugar
- 1 tbsp unsalted butter
- fresh chopped parsley and grated Parmesan cheese, for serving
Instructions
- Warm a skillet over medium heat. Add 1/4 cup canola oil.
- Pat dry and pound the chicken into even thickness. Then, season with salt and pepper. Dredge it in the flour, shake off the excess, and cook in the hot oil for 3-4 minutes on each side. Remove the chicken from the skillet, place it on a paper towel-lined plate, and cover it loosely with foil.
- In the same skillet, add two tablespoons of vegetable oil and the cremini mushrooms. Cook for three minutes or until the mushrooms are tender and fragrant. Add the garlic, and cook for an additional 30 seconds.
- Pour the marsala wine into the skillet and scrape off the crusty bits on the bottom of the pan. If using, add the Porcini mushrooms, stir, and bring the liquid to boil. Then, lower the heat and simmer until the wine is reduced by half.
- Add the chicken stock, Worcestershire, Dijon mustard, brown sugar, and butter. Stir it until it’s combined and creamy.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for 2-3 minutes, then serve with extra marsala sauce, fresh parsley, and Parmesan cheese.
Notes
If serving with pasta: cook 8 ounces of spaghetti in boiling water. Get it going after searing the chicken and toss it in the excess sauce before plating.
Tried this recipe?Let us know how it was!