Marsala is one of my all-time favorite sauces and is so easy to make! This is a restaurant-quality meal you can throw together in no time at all on a busy weeknight. Braised chicken marsala is fabulous served with some whole-wheat noodles and a green veggie side such as zucchini or asparagus. This is a perfect example of how tasty, real food does not have to be complicated. :)
Braised Chicken Marsala
Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup whole-wheat flour
- 5 tablespoons butter divided
- 12 ounces baby bella mushrooms stems removed and sliced in half
- 1 cup marsala wine
Instructions
-
Mix together the Italian seasoning, salt and pepper in a small bowl and sprinkle on top of the chicken until evenly coated. It helps to push on it with your fingers to make sure it really sticks. Sprinkle the flour on top of the seasonings, turn the chicken over, and coat all sides.
-
In a large sauté pan over medium-high heat melt 4 tablespoons of the butter. Add the chicken and mushrooms to the pan and sear the chicken until golden brown on both sides, 4 to 5 minutes per side. Remove chicken and mushrooms from pan and set aside.
-
Turn the heat up to high, pour the Marsala wine into the sauté pan, and boil until reduced by half, about 3 to 4 minutes. Turn the heat down to low, put the chicken and mushrooms back in the pan, cover with a tight-fitting lid and simmer until chicken is cooked all the way through, about 8 to 10 minutes.
-
Remove the lid from the pan, add the remaining tablespoon of butter, turn the heat up to medium, and cook for just a minute or two to thicken the sauce. Remove from heat and serve warm over whole-grain noodles with a green veggie or salad on the side.
I made this for dinner last night and the taste was fantastic. I used a dry dessert Masala wine and served it with rice. I made this recipe for 6 servings and the time it took to brush clean the mushrooms was a lot longer than anticipated. To speed this recipe up I’d strongly suggest preparing the mushrooms before hand. I will definitely make this again. Thanks for the wonderful recipe.
Loved it! Misread the amount of flour as tsps off my phone and it still came out really well.
Had to dice the mushrooms to make the not obvious for one of my picky eaters. He will eat items, knowingly, just prefers to not see the mushrooms.
Served it with roasted veggies and roasted potatoes since I was out of pasta. Big hit.