Here is a recipe for Skillet Chicken Marsala:
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound sliced mushrooms
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 1 tablespoon chopped fresh parsley
Instructions:
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened. Add the mushrooms and cook for 5-7 minutes, or until softened.
- Add the Marsala wine and chicken broth to the skillet. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Return the chicken to the skillet and cook for 1-2 minutes, or until heated through. Stir in the parsley and serve immediately.
Tips:
- You can use a cup of white wine instead of Marsala wine if you prefer.
- If you don't have fresh parsley, you can use 1 teaspoon of dried parsley.
- Serve this dish with your favorite pasta or rice.
- This dish can also be made in the oven. Preheat the oven to 350 degrees F (175 degrees C). In a large baking dish, combine the chicken, onion, garlic, mushrooms, Marsala wine, chicken broth, and parsley. Bake for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened slightly.