chicken marsala

Ingredients

• 1.5 lbs Chicken Breast, cut into 1-inch pieces
• 2 tbsp Olive Oil
• 8 oz Mushrooms, sliced
• 2 Shallots, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Dry Marsala Wine
• 1/4 cup Chicken Broth
• 2 tbsp Butter
• 2 tbsp Fresh Parsley, chopped
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt and pepper.
3. Add chicken to the skillet and cook until browned on all sides. Remove chicken and set aside.
4. Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
5. Add chopped shallots and minced garlic to the skillet and cook for 1 minute, until fragrant.
6. Pour in Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Reduce heat to medium-low and add chicken broth. Simmer for 5 minutes.
8. Return chicken to the skillet and simmer for another 5-7 minutes, or until chicken is cooked through.
9. Stir in butter and fresh parsley. Cook until butter is melted and sauce is slightly thickened.
10. Serve over pasta, rice, or mashed potatoes.

Notes

• For a richer sauce, use bone-in, skin-on chicken thighs instead of chicken breast.
• To deglaze the pan after browning the chicken, add a splash of Marsala wine or chicken broth and scrape up any stuck-on bits – this adds incredible flavor.
• Serve with a side of crusty bread to soak up the delicious Marsala sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.