I’ve been looking around for a simple weeknight chicken dish that doesn’t have a list of a million ingredients. On my quest, I came across this chicken marsala recipe on Smitten Kitchen. If you haven’t checked out this blog, you are seriously missing out. The photos and the recipes are top notch and I was excited to finally make something from such an inspirational blog. I choose to serve this with pasta (what else), but alternately you can pair with roasted potatoes or all alone.
- 3 boneless chicken breasts pounded thin
- Pan searing flour: mix 1 cup of flour with Emeril’s Creole Seasoning you can either make this yourself or buy it in the supermarket. Alternately, you can use flour with salt and pepper.
- 1 1/2 tablespoons olive oil
- 2 1/2 tablespoons unsalted butter
- 1 onion, sliced thin
- 3/4 pound mushrooms, sliced thin
- 1/2 cup Marsala
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley leaves
Dredge chicken in pan searing flour mixture. In a large heavy skillet heat 1 tablespoon oil and 1 tablespoon butter over moderately high heat and brown chicken on both sides, about 5 minutes. Transfer to a plate and cover with foil.
In the same pan, add 1 tablespoon oil and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley. Enjoy!