The fastest and easiest way to make this dish is by purchasing thin cut chicken from the store. It should be fairly easy to find. If you can’t locate it, just buy regular chicken breast and slice it in half horizontally. Then, you can place it between two pieces of wax paper and pound it down to become the thin breast you want for this recipe. The thinner chicken allows you to get the cooking process over quickly… and you don’t have to worry about undercooked meat!
Check out what they are saying about this recipe over at The Seasoned Mom:
“20 minutes for chicken marsala?! Sign me up! This is one of my husband’s favorite dishes, so I love how easy this is to prepare.”
It didn’t take me long to add this to our list of regular menu items!
Ingredients
1 lb. boneless, skinless thin-sliced chicken breasts*
Gold Medal All-purpose flour, for dredging
½ teaspoon salt
¼ teaspoon McCormick’s pepper
¼ cup extra-virgin olive oil
8 ounces sliced mushrooms
½ cup (dry or sweet) Marsala wine
½ cup Swanson chicken broth
1 tablespoon minced garlic
2 tablespoons butter
Fresh parsley, for serving
Instructions
Place about ½ cup of flour in a shallow bowl. Add salt and pepper; stir to combine.
Dredge the chicken through the flour mixture until coated on all sides. Shake off any excess flour. Set chicken aside.
Heat the oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until lightly browned on both sides (about 3-5 minutes per side).
Remove chicken from the skillet and set aside.
Lower heat to medium. Place mushrooms in the skillet, stirring and cooking until tender (about 5-7 minutes).
Take the skillet off of the heat; add the wine and the chicken broth. Place the skillet back on medium heat, and stir to scrape up any bits from the bottom of the pan (this gives the sauce so much flavor!).
Add garlic and butter to the skillet. Simmer the sauce for about 5 minutes to allow it to reduce and thicken. Season with salt and pepper, to taste. Add chicken back to the skillet and serve immediately. Garnish with fresh parsley.
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Quick Tip: You can leave the wine out and use only chicken broth if you prefer… the alcohol will cook out though!
Thanks again to The Seasoned Mom for this super fast and yummy recipe.
