Skillet Chicken Marsala

morgainegeiser's Note:

This is a quick one skillet recipe for chicken marsala. Can be served over hot cooked pasta and you have an easy meal for a weeknight when you have little time to prepare a great meal.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• ¼ cup flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 2 garlic cloves , finely chopped
• ¼ cup chopped fresh parsley
• 1 cup fresh sliced mushrooms
• ½ cup dry marsala wine or ½ cup chicken broth

Directions:

1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
3. Add chicken to skillet. Cook, turning once, until brown.
4. Add mushrooms and wine.
5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.

Reviews

[jaybee chef]

Excellent. These notations are for my own later use. I used boneless, skinless thighs since that's what I had, chunked and not flattened. I dipped the chicken in milk then the flour mixture (to which I'd added dried parsley and dried oregano plus salt and pepper and granulated garlic). I sauteed about 2 T refrigerated minced garlic in about 1 T of my homemade parsley pesto, then added the chicken to brown with a little roasted garlic olive oil. Because I wanted some sauce for angel hair pasta, I almost tripled the marsala and added about 1/3 C chicken broth and should have doubled the mushrooms to 2C. (I thinly sliced 1/2 portobella and cut in about 1 inch pieces, making 1C.). After adding the mushrooms and marsala, I cooked it covered until I figured the chicken and mushrooms were done and then I thickened with about 2 tsp cornstarch in a slurry during the last couple of minutes of cooking and at the same time added about 1/2 slivered red bell pepper since I thought it needed color. The peppers came out tender crisp and tasted good too. I finished it with a twist each of crushed red pepper flakes and roasted garlic/ sea salt, a Costco product. It sounds like a lot of sauce but it was the perfect amount on angel hair. Suprisingly, even with that much marsala it didn't have an overpowering wine taste. I served it with steamed asparagus. This is an easy and tasty recipe, and a definite "do-again".

[GREG IN SAN DIEGO]

This was tasty when prepared per the recipe directions, but a few changes, in my opinion, greatly improve the dish. First, one needs to make more sauce by increasing the amount of mushrooms and the Marsala wine. More than double the amount of sauce called for in the recipe is not too much to serve with the amount of chicken listed in the ingredients. Second, if the chicken is dipped in milk before being dredged in flour, the texture of the coating is greatly improved. What is fantastic about this recipe is that it is so easily prepared "in one pot."

[Phoenix 0880]

This is wonderful. I sliced my chicken breasts in half instead of pounding them and made this with the chicken broth. I used a combination of button, cremini and portabello mushrooms. I allowed the chicken to simmer in the liquid for 20 minutes or so with a lid on top and the chicken was unbelievably tender and juicy. After removing the chicken from the pan I added a small amount of cornstarch and water and a little bit of half and half cream to make a cream sauce to pour over top. This was a very easy, very tasty dinner!