If you love chicken, then you’ll LOVE this easy version of Chicken Marsala!
YOU WILL NEED THESE INGREDIENTS:
1/2 cup flour
2 boneless skinless chicken breasts cut in half and pounded thin or 4 chicken cutlets
2 Tbsp. olive oil
3 Tbsp. butter
3 cups sliced mushrooms
3⁄4 cup marsala wine
1 cup chicken stock
salt & freshly ground black pepper
1 tsp. paprika
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper (optional)
1 tsp. Italian seasoning or herbs de provence
1 Tbsp. corn starch (optional)
COOKING TIME!
Take out a large skillet. Salt and pepper each piece of chicken lightly on both sides. In a plate combine flour, paprika, salt, pepper, garlic powder, onion powder, cayenne (optional) and Italian seasoning. Dredge the chicken in the flour mixture, shaking off the excess flour. Heat the oil in a large skillet over medium-high heat. Add 1 Tbsp. of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
Add 1 Tbsp. of the butter to the pan and add the mushrooms and season them with salt and pepper. Cook until the mushrooms are golden brown and the edges are starting to get crispy. Add the Marsala wine and reduce it by half. Add the chicken stock and cook for 5 minutes or until the sauce has thickened. It’s not a very thick sauce, but, If it is not as thick as you would like it, combine 1 Tbsp. of corn starch and cold water in a cup, and add to your pan.
Turn the heat to low and return the chicken breasts to the pan.. Continue to cook until they are cooked through and the sauce has thickened about 5 minutes. Swirl in the remaining butter, check and see if it needs salt and pepper. Serve with rice or mashed potatoes!
