Easy Chicken Marsala: A 30-Minute Treat

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour




• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 1 shallot, chopped
• 3 cloves garlic, minced








• 8 ounces sliced mushrooms (cremini, shiitake, or wild)
• 1/2 cup dry Marsala wine (or chicken stock)
• 1 tablespoon sherry vinegar
• 1/2 cup chicken broth





• 2 teaspoons chopped fresh thyme or parsley

Instructions

1. Prepare the Chicken: Split the chicken breasts horizontally to create thin cutlets. Season with 1/2 teaspoon salt and pepper.
2. Dredge the Chicken: Coat the chicken in flour.
3. Sear the Chicken: Heat 1 tablespoon of oil in a skillet and sear the chicken until golden brown on both sides. Transfer to a plate.
4. Sauté the Vegetables: Add the remaining butter, shallot, garlic, and mushrooms to the skillet. Cook until the mushrooms soften and brown.
   
5. Deglaze the Pan: Pour in the Marsala and vinegar and stir, scraping up any browned bits. Let it reduce by half.
6. Add the Broth: Stir in the chicken broth and simmer for 1 minute.
   
   
   
7. Return the Chicken: Add the chicken back to the skillet and heat through.
8. Season and Serve: Sprinkle with thyme or parsley and enjoy immediately.

Tips

• Use a dry Marsala wine for a more savory flavor.
• If you don’t have Marsala, you can use extra chicken stock or Madeira wine.





• For a gluten-free version, use a gluten-free flour blend.
• Serve with mashed potatoes, rice, or a salad.