Easy Chicken Marsala

$- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons extra virgin olive oil - 2 tablespoons unsalted butter - 8 oz cremini or button mushrooms, thinly sliced - 2 cloves garlic, finely minced - 1 cup low-sodium chicken broth - 1 tablespoon high-quality balsamic vinegar - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional for heat) - Fresh parsley, finely chopped, for garnish When I make Chicken Marsala, I start with fresh chicken. The boneless, skinless chicken breasts are ideal. They cook evenly and stay juicy. I then coat them in a mix of flour, salt, and pepper. This gives a nice crust when cooked. Next, I heat olive oil and butter in a skillet. The oil keeps the butter from burning. I let it get hot before adding the chicken. This step is key for a good sear. Mushrooms add depth to the dish. I prefer cremini or button mushrooms for their flavor. I slice them thinly and sauté them after the chicken cooks. Garlic adds more taste; I finely mince it and add it just before the mushrooms are done. The sauce is where it all comes together. I pour in chicken broth, and balsamic vinegar, and sprinkle in dried oregano. This combination creates a rich and savory sauce. If you want some heat, red pepper flakes are a great option. Finally, I garnish with fresh parsley. It adds color and freshness. This simple dish is full of flavor and perfect for a weeknight dinner. For the complete guide, check out the Full Recipe. - Evenly flatten chicken breasts to 1/2 inch thickness. - Dredge chicken in flour mixture (flour, salt, pepper). Start by preparing the chicken. Take each chicken breast and flatten it to about 1/2 inch thick. I like to use a meat mallet for this. This step helps the chicken cook evenly. Next, mix flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in this mixture. Make sure to coat it well and shake off any extra flour. This coating will help create a nice crust when you cook it. - Heat olive oil and butter in skillet. - Sear chicken breasts until golden brown. Now, let’s move on to cooking. Heat a large skillet over medium heat. Add extra virgin olive oil and unsalted butter. Once the butter melts and starts to bubble, it’s ready. Carefully place the dredged chicken breasts in the skillet. Sear them for about 4 to 5 minutes on each side. You want them to turn golden brown. Make sure they are fully cooked, reaching an internal temperature of 165°F. Once done, transfer the chicken to a plate and cover it lightly. - Sauté mushrooms and garlic in the same skillet. - Add chicken broth and balsamic vinegar, scraping up browned bits. In the same skillet, I love to sauté mushrooms next. Add the thinly sliced cremini or button mushrooms. Cook them for about 5 minutes until they are browned and tender. Then, add minced garlic and sauté for another minute. Be careful not to burn the garlic. After that, pour in chicken broth and balsamic vinegar. This step is key as it helps to scrape up the tasty browned bits stuck to the skillet. - Simmer sauce for 3-4 minutes. - Return chicken to skillet, spoon sauce over. Let the sauce simmer for about 3 to 4 minutes. This helps to concentrate the flavors. After that, return the cooked chicken to the skillet. Nestle it among the mushrooms and sauce. Spoon some of the sauce over each piece of chicken. Allow it to simmer together for an additional 2 to 3 minutes. This way, all the flavors blend nicely. - Adjust seasoning as needed. - Garnish with fresh parsley. Finally, taste the sauce to check the seasoning. Adjust it if needed. Before serving, I love to garnish with fresh parsley. This adds a pop of color and freshness to the dish. For the complete process, check the Full Recipe. Enjoy your cooking! - Use fresh herbs for a more vibrant taste - Let the chicken rest before slicing for juiciness Using fresh herbs like thyme or basil can brighten the dish. They add a punch of flavor that dried herbs can't match. Simply sprinkle them on top just before serving. Letting the chicken rest for a few minutes keeps it juicy. When you slice it right away, the juices run out. Trust me, waiting a bit makes a big difference. - Ensure skillet is hot before searing for better browning - Use a meat thermometer for perfectly cooked chicken A hot skillet is key for a nice golden crust. If the skillet is too cool, the chicken will steam instead of sear. I also recommend using a meat thermometer. It should read 165°F to ensure the chicken is fully cooked. This way, you avoid dry chicken and keep it tender. - Serve on warm plates with extra sauce - Pair with sides like creamy mashed potatoes or pasta Serving on warm plates helps keep the meal hot and tasty. Spoon extra sauce over the chicken for a beautiful look. Creamy mashed potatoes or pasta are perfect sides. They soak up the delicious sauce and make every bite better. For a pop of color, add a sprinkle of fresh parsley on top. {{image_4}} You can easily switch things up in this dish. For a richer taste, substitute chicken thighs for chicken breasts. Chicken thighs have more flavor and stay juicy. If you want a different taste, use white wine instead of chicken broth. It adds a nice depth to the sauce. If you need a gluten-free option, use a gluten-free flour mix for dredging. This swap works well without losing texture. You can also add spinach or kale to boost the nutrition. Both greens add color and vitamins while pairing well with the dish. To change the flavor a bit, try different mushrooms. Shiitake or porcini mushrooms can bring unique tastes. You can also add a splash of lemon juice for a bright, citrusy twist. This will lighten the dish and make it more refreshing. Feel free to explore these variations to make this Easy Chicken Marsala your own! For the full recipe, check back above. Store leftovers in an airtight container for up to 3 days. This keeps your Chicken Marsala fresh and safe to eat. Remember to let it cool down before sealing it up. You can freeze cooked Chicken Marsala for up to 2 months. To do this, place it in a freezer-safe container. Be sure to let it cool first. When you want to enjoy it again, thaw it in the refrigerator before reheating. Reheat gently on the stove to avoid drying out. Place it in a skillet over low heat. If it seems dry, add a splash of chicken broth during reheating. This helps keep the chicken moist and tasty. Enjoy your flavorful meal again! You can use chicken broth or grape juice as a substitute for wine. This keeps the dish flavorful and family-friendly. Chicken broth adds depth, while grape juice gives a slight sweetness. Simply replace the wine with the same amount of broth or juice in your recipe. Yes, but make sure to properly thaw it before cooking for even results. Frozen chicken can cook unevenly, leading to dry parts. Thaw overnight in the fridge or use the microwave for a quick thaw. This way, your chicken will cook more evenly and stay juicy. Creamy mashed potatoes, pasta, or steamed vegetables are great choices. Mashed potatoes soak up the sauce nicely. Pasta offers a great base to complement the chicken and sauce. Steamed veggies add color and nutrition to your plate. Increase the amount of red pepper flakes or add chopped jalapeños for heat. Start with a small amount and taste as you go. You can always add more spice, but it’s hard to tone it down once it’s added. Keep leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the chicken cool before storing. This helps maintain the texture and flavor when you reheat it later. Find the complete recipe including all ingredients and steps above. You can create a delicious Chicken Marsala with simple steps. We covered key ingredients, tasty tips, and cooking techniques. Searing the chicken well and making a flavorful sauce is key. Use fresh herbs for extra taste and consider substitutions to suit your needs. Store leftovers properly for later enjoyment. With this guide, you can impress your family and friends with a classic dish. Enjoy making your Chicken Marsala!$

Indulge in this Savory Chicken Marsala Delight that's sure to impress! This mouthwatering recipe features tender chicken breasts perfectly seared and smothered in a rich mushroom sauce. With simple ingredients and easy steps, you can create a restaurant-quality dish right at home. Perfect for family dinners or special occasions, it's a must-try meal! Click through to discover the full recipe and elevate your cooking skills!

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Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

8 oz cremini or button mushrooms, thinly sliced

2 cloves garlic, finely minced

1 cup low-sodium chicken broth

1 tablespoon high-quality balsamic vinegar

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional for heat)

Fresh parsley, finely chopped, for garnish

Instructions

Prepare the Chicken: Start by evenly flattening each chicken breast to about 1/2 inch thickness using a meat mallet. This will ensure even cooking and a tender finish.

Dredge the Chicken: In a shallow bowl, mix together the flour, salt, and black pepper. Take each chicken breast and coat it thoroughly in the flour mixture, shaking off any excess flour to avoid clumping.

Cook the Chicken: In a large, non-stick skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to foam. Carefully place the dredged chicken breasts in the skillet. Sear for approximately 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and place it on a plate, covering it lightly to keep warm.

Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until they are nicely browned and tender. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant, being careful not to burn it.

Create the Sauce: Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the skillet. Sprinkle in the oregano and red pepper flakes, if desired for a little heat, and stir well to combine.

Simmer the Sauce: Bring the mixture to a gentle simmer and allow it to reduce slightly, about 3-4 minutes. This concentrates the flavors and thickens the sauce just a bit.

Combine and Heat: Return the cooked chicken back into the skillet, carefully nestling it among the mushrooms and sauce. Spoon some of the flavorful sauce over each piece of chicken. Allow everything to cook together for an additional 2-3 minutes, sufficient for the flavors to meld and to fully heat the chicken through.

Final Touches: Taste the sauce and adjust seasoning if necessary. Prior to serving, garnish with a handful of freshly chopped parsley for color and added freshness.

- Presentation Tips: Serve the Chicken Marsala on a warm plate, spooning extra sauce and mushrooms over the top. Pair this dish with creamy mashed potatoes or a side of al dente pasta to soak up the delicious sauce. Enjoy!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4