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Chicken Marsala
Chicken Marsala, a delightful blend of simplicity and bold flavors, offers an experience that is both easy to achieve and irresistibly tasty.
Start with chicken breasts, lightly seasoned with salt and pepper. No need for complex maneuvers—just ensure they’re not too thick.
Enter the flour, performing a delicate dance around each piece of chicken. A quick shake removes any excess flour, leaving a perfect, light coating.
Time to hit the stove! In a generous pan, heat up olive oil. Place your chicken stars in, letting them sizzle to a gorgeous golden brown. Flip them for an encore, ensuring both sides boast that irresistible color.
Hold on, the party isn’t over! Mushrooms join in, creating a symphony of happiness as they turn golden in the same pan.
Now, the secret sauce—literally! Pour in Marsala wine, let it bubble and giggle, creating a flavor explosion. Add chicken broth, and for that extra touch of “yum,” a scoop of butter.
Reintroduce the chicken to soak up all that deliciousness. Your kitchen transforms into a five-star haven with enticing aromas.
Sprinkle fresh parsley on top—it’s the grand finale. Let the chicken take a well-deserved break for a few moments.
Serve it over pasta, rice, or anything that craves a cuddle with that tasty sauce. This chicken marsala, offering an experience that isn’t just a meal, is a simple, triumphant dance for your taste buds! Easy to make, irresistible to savor. Enjoy!
Chicken Marsala
Savor the simplicity of Chicken Marsala—a quick, flavorful delight. Season and sear chicken, sauté mushrooms, and create a rich Marsala wine sauce. Simmer the chicken in the sauce, add broth, butter, and serve over your preferred base. A swift, delectable ode to easy elegance.
Equipment
- Large skillet
- Tongs or spatula
- Meat mallet (optional)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 cup all-purpose flour for dredging
- 4 tablespoons olive oil
- 8 oz mushrooms sliced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare Chicken: If the chicken breasts are thick, you can use a meat mallet to pound them to an even thickness. Season the chicken with salt and black pepper.
- Dredge Chicken: Dredge each chicken breast in flour, shaking off the excess.
- Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through (about 5-6 minutes per side). Remove chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Add sliced mushrooms and sauté until they release their moisture and become golden brown.
- Deglaze with Marsala Wine: Pour in Marsala wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes.
- Add Chicken Broth and Butter: Pour in the chicken broth and stir. Add the cooked chicken back to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld. Stir in the butter until the sauce is smooth and glossy.
- Garnish and Serve: Garnish with chopped parsley. Let the chicken rest for a few minutes before serving.
Notes
- Adjust the thickness of the sauce by simmering longer for a thicker consistency.
- For a richer sauce, you can add heavy cream or more butter.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
FAQ:
Q: Can I substitute Marsala wine with another type of wine? A: While traditional, Marsala wine can be substituted with a dry white wine or even a sherry for a different flavor profile. Q: Can I use bone-in chicken? A: Yes, but adjust cooking times to ensure the chicken reaches a safe internal temperature. Q: What sides pair well with Chicken Marsala? A: Try serving it with pasta, rice, or crusty bread to soak up the delicious sauce. Enjoy your delightful Chicken Marsala, celebrating the marriage of simplicity and irresistible flavor!
