Quick Chicken Marsala for Two
2022-01-20 13:44:30
Marsala cooking wine is a must in your pantry; it’s dry and sweet without being overpowering, and cuts through the richness of cream or stock. Adding butter at the end, gives this sauce body. Serve this over polenta, mashed potatoes, brown rice or linguini.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
- 2 tablespoons olive oil, divided
- 2 skinless, boneless chicken breasts
- sprinkle black pepper, divided
- sprinkle kosher salt, divided
- 1 (8-oz.) pkg. pre-sliced mushrooms
- 2 thyme sprigs
- 1/2 tablespoon all-purpose flour
- 1/2 cup unsalted chicken stock
- 1/2 cup Marsala wine
- 1 1/4 tablespoons unsalted butter
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Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
- Sprinkle chicken with pepper and salt.
- Add chicken to pan; cook until done, about 4-6 minutes per side (internal temp 165° F).
- Remove chicken from pan (do not wipe out pan).
- Add remaining 1 tablespoon oil to pan.
- Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
- Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
- Add stock and wine to pan; bring to a boil.
- Cook until slightly thickened, 2 to 3 minutes.
- Remove pan from heat.
- Stir in butter, sprinkle with pepper and salt.
- Add chicken to pan, turning to coat.
- Discard thyme sprigs before serving.
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