Chicken Marsala
This is a healthier week-night chicken marsala dish - no flour dredging, no frying, very little butter! The savory sauce and juicy mushrooms add so much flavor to make a boring piece of chicken SO yummy. Enjoy!
Servings: 4 people
Calories: 282kcal
Ingredients
- 4 thin-sliced chicken breast
- salt and pepper to taste
- 1 tbsp extra-virgin olive oil
- 12 oz baby bella mushrooms sliced
For the Sauce:
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- 1 tbsp shallots finely chopped
- 1 cup marsala cooking wine
- 1 cup chicken stock
- 1 tbsp flour
- 1 tbsp unsalted butter
Instructions
To make the chicken:
- Preheat the oven to 425°.
- Put chicken on a baking dish and season it with salt and pepper. Put it in the oven and bake for 20 minutes.
- Once finished baking, cut into thin strips and set aside.
To make the sauce (while chicken cooks):
- In a frying pan, sauté mushrooms in olive oil over medium heat until mushrooms have softened. This typically takes about 8 minutes. Once softened, set aside.
- In the same frying pan, sauté shallots in olive oil over medium heat. When shallots are translucent, add in minced garlic until fragrant - Be sure not to burn the garlic! This is why you add it in second.
- Once the garlic is fragrant, add chicken stock and marsala wine. These are a 1:1 ratio so make sure you have equal of both regardless of how much you make.
- Cook the sauce over medium-high heat for approximately 20 minutes until the sauce starts to thicken.Optional: If the sauce is taking a long time to thicken, add butter and flour. Sift the flour in to prevent it from clumping up.
- Once the sauce is thick, add the mushrooms and chicken and serve!