Chicken Marsala
Chicken Marsala is oh so easy and delicious, complete with a silky rich wine sauce that you do not need chef skills to prepare. It's no wonder that it is a family favorite
Ingredients
- 1 1/4 lb. chicken cutlets, pounded until 1/4" thick (if yours are thick slice through the middle and pound)
- Salt and freshly ground black pepper, to taste
- 1/3 cup flour plus 1 tablespoon
- 5 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 1 1/2 cups Baby Bella mushrooms (sliced)
- 1 Teaspoon granulated garlic
- 1 Teaspoon onion powder
- 1/2 Teaspoon ground mustard
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream or half n half (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Season chicken well with salt and pepper and dredge in 1/3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a large skillet over medium-high heat.
- Working in batches, add chicken, and cook, turning once, until golden brown and cooked through, about 4-5 minutes. Transfer to a plate, and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 4-5 minutes. Transfer to plate with chicken, and set aside.
- Heat remaining oil in skillet, and then stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add Marsala, stock, ground mustard, garlic and onion powder; cook, stirring and scraping any bits from the bottom of the pan, bring to a boil until slightly thick, about 2 minutes. (If it looks like it's getting too thick you can add a little milk or heavy cream to get the consistency you like).
- Return mushrooms to skillet let simmer, add chicken back to skillet and simmer until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Taste and season with salt and pepper if needed; garnish with parsley, if you like.