Easy Chicken Marsala
Chicken marsala is one of the easiest Italian-American dishes to make. It consists of golden pan-fried chicken, mushrooms and a delicious marsala wine pan sauce. Serve with rice or pasta for a complete meal.
Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado or olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tsp fresh thyme chopped
- 1 (8oz) package sliced baby portobello mushrooms
- 1 cup marsala wine
- 1 cup chicken broth
- 1 tbsp balsamic vinegar
- 1/4 cup half and half or dairy free creamer
- 1 tbsp fresh parsley chopped (for serving)
Instructions
- Cut chicken breasts in half horizontally, so you have four thinner pieces of chicken. Place plastic wrap over pieces of chicken and pound out the chicken breast with a meat tenderizer until they are equal thickness.
- On a plate, combine flour, salt and pepper. Coat chicken pieces well in flour mixture on all sides.
- In a large skillet over medium high heat, add 1-2 tablespoons avocado oil. Add chicken and cook 4-5 minutes on each side, or until both sides are golden. Transfer chicken to a plate and set aside.
- To the same pan, add additional oil, if necessary, and then add onion, garlic and fresh thyme leaves. Sauté aromatics for 3-4 minutes, or until fragrant. Add sliced baby portobello mushrooms and cook for another 5-6 minutes.
- Add chicken broth, marsala wine and balsamic vinegar. Bring the sauce to a boil, then reduce to a simmer, cover and simmer for 10 minutes, allowing sauce to reduce and thicken.
- Add chicken back into sauce along with half and half or dairy free creamer. Simmer everything for another 3-4 minutes. Serve with your favorite side, such as rice, pasta or mashed potatoes, and garnish with fresh parsley.