This classic, timeless one-pan meal is made with tender, juicy chicken, flavorful shallots and mushrooms, and rich marsala wine.
Chicken Marsala is one of those timeless, classic dishes that SO many of us love, but I feel like so many of us don't make it ourselves very often. I enjoy it every single time I order it out at a restaurant, and it’s a dish I recently realized I don’t make nearly enough at home! I’ve decided to change that, and there’s no better time than the present. As we enter our first ‘school year’ routine as a family, I’m always trying to plan ahead lots of delicious, comforting, balanced weeknight meals we can all enjoy, and this recipe is the perfect addition to the rotation.
Juicy, tender chicken and the umami of meaty golden mushrooms make such a beautiful couple, especially when they're married together with rich and flavorful marsala wine. This is a one-pan meal that we're loving around here during the week, for date nights at home, or even as a dish for dinner parties or holiday dinner plans.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: Serves 4
Ingredients
3 tablespoons gluten free flour
8 thinly sliced chicken cutlets (1 ½-2 pounds), washed and patted dry with a paper towel
2 tablespoons olive oil
2 tablespoons butter
2 shallots, thinly sliced
2 garlic cloves, minced
1- 1 ½ pounds sliced mushrooms, washed and patted dry (I like to use a meaty mix of shiitake, oyster, and cremini)
½ cup marsala cooking wine
1 cup chicken bone broth
Kosher salt to taste
Freshly ground black pepper to taste
Fresh parsley for garnishing
Directions
Pour the flour into a wide set bowl. Dredge each chicken cutlet, coating lightly with flour.
Heat the oil in a large non-stick skillet over medium-high heat. Once hot, lightly fry the cutlets in batches for 2-3 minutes on each side, until golden brown. Place aside on a cooling rack as you complete each batch.
In the same pan, add the butter, shallots, garlic, and mushrooms. Cook for 8-10 minutes over medium heat, until the shallots are soft and the mushrooms are golden brown. Most of the liquid should be evaporated.
Then add the wine, broth, and salt and pepper to taste. Bring to a boil, scraping up all the brown bits from the bottom of the pan. Then reduce to a simmer and cook for 8-10 minutes, until the liquid has reduced and thickened.
Return the chicken to the pan with any released juices, and cook on low heat for 2-3 minutes, pan basting with a tablespoon throughout.
Garnish with parsley and serve hot.
