Easy Chicken Marsala

Chicken Marsala is a family favorite at my house. It is such a quick and easy dinner to make. Plus, everyone loves it! This meal is a real crowd-pleaser. Quick, easy and delicious… that’s a winner in my book! This Chicken Marsala can be made in 20 minutes and only one pan is required. I have had Chicken Marsala at many different restaurants and I can honestly say that I prefer mine. So, considering it is quick, easy and relatively inexpensive, there is just no need for me to go out to a restaurant.

Chicken Marsala makes a great weeknight dinner or a nice meal for when you have company over. Try serving the chicken marsala with some whole wheat pasta or potatoes. If you would like to keep this meal low in carbohydrates, try pairing it with some of my garlic mashed cauliflower. That might sound like an odd combination but they actually pair very nicely. I hope that you all enjoy!

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Ingredients needed to make Chicken Marsala:

• 4 Chicken Breasts – Use thinly cut chicken breasts or pound regular chicken breasts thin. I used organic thinly sliced chicken breasts.
• 1/2 lb. Fresh white mushrooms sliced – I used organic white mushrooms.
• 1/3 cup flour – I used organic whole wheat flour.
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/2 tsp Italian seasoning – I used organic Italian seasoning.
• 1 tsp dry parsley – Or use 2-3 tbsp of fresh chopped parsley.
• 1 tsp minced garlic – I used organic minced garlic.
• 4 tbsp unsalted butter – I used organic unsalted butter.
• 1/4 cup olive oil
• 1/2 cup Marsala Wine
• 1/2 cup chicken stock

How to make Chicken Marsala:

I buy organic thinly sliced chicken breasts so that I do not have to pound them, I do not enjoy pounding on chicken. If you are not using thinly sliced chicken, you will need to pound the chicken breasts to about 1/4 inch thick.

In a shallow dish, mix flour, Italian seasoning, salt and pepper. Dredge the chicken in the flour mixture. In a large pan over medium heat, add olive oil and butter. Once the butter has completely melted, add the chicken to the pan and cook one side for about 2 minutes then flip over. After you have turned the chicken, add the mushrooms and minced garlic to the pan and continue cooking over medium heat for 1 – 2 minutes.

Next, add the wine, chicken broth and parsley to the pan. Cover the pan with a lid and allow everything to simmer over medium heat for 5 minutes. After 5 minutes, turn the chicken over one last time, recover pan with the lid and cook for another 5 – 6 minutes or until the chicken is fully cooked. Serve hot and enjoy!

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