Prep 10 mins
Cook 15 mins
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.
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1⁄4 cup chopped fresh parsley
- 1 cup fresh sliced mushrooms
- 1⁄2 cup dry marsala wine or 1⁄2 cup chicken broth
- 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.
- Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
- Add chicken to skillet. Cook, turning once, until brown.
- Add mushrooms and wine.
- Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.
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!
Excellent as written. I've reviewed this before but now I want to include these notations for my own later use. I use boneless, skinless thighs, chunked and not flattened, or chicken breasts as directed, but I have also used pork tenderloin medallions and they are excellent also (my husband's favorite!). I put this together differently because I want lots of sauce for angel hair pasta and I have been working on that and finally got it to my satisfaction, and in doing that I also modified the ingredients. I used about 3 T of my homemade parsley pesto with a little roasted garlic olive oil and added about 3 T refrigerated minced garlic, and about 8 very large sliced mushrooms in a skillet, and sauteed until the mushrooms were tender. Then I removed the mushroom mixture, putting about 2/3 of the mushroom mixture (reserving the remainder) in a saucepan and added to that a mixture or 1 C chicken broth and 1 tsp cornstarch, and 1/4 C Marsala and a sprinkle of smoked kosher salt and brought it to a boil until thickened and then added about 2 T heavy cream and 2 sliced green onions, heated well and turned off the burner. Meanwhile I proceeded to follow this Skillet recipe pretty much as written, just adding back the already sauteed mushrooms where the fresh ones would be added. To serve I put the cooked pasta in a pasta dish, topped with the sauce and then topped that with the Skillet Marsala Chicken mixture. These changes gave me the additional sauce I wanted without sacrificing any of the yummy flavor of this dish.
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."