It’s Friday night after a long work week, and I wanted to try pulling off a classic one-pan dish with rich flavors, so I reached for my Chicken Marsala recipe. I go for a thicker cut of chicken rather than cutting them in half and serving them real thin. It all takes about 25 minutes – and you have a feast ready to serve on a weeknight. Check it out!
- 1/3 cup all-purpose flour
- 1 tablespoon HerbsDeProvence
- 1 tablespoon Cayenne Pepper
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
In a shallow bowl or plate combine the flour and herbs and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Serve hot over angel hair pasta.