Description
Learn how to make a delicious Chicken Marsala dish with our easy-to-follow recipe. Perfect for a flavorful and satisfying meal!
Ingredients
Scale
- 1½ pounds (680 g) boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
- 3 tablespoons (45 ml) all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 ml) unsalted butter, divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons (45 ml) finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- ⅔ cup (160 ml) chicken broth
- ⅔ cup (160 ml) apple juice
- ⅔ cup (160 ml) coconut cream
- 2 teaspoons (10 ml) chopped fresh thyme
- 2 tablespoons (30 ml) chopped fresh Italian parsley, for serving (optional)
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper into a ziplock bag. Insert the chicken, seal it tightly, and shake until the chicken is evenly covered in the flour mixture. Set it aside.
- Warm the olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. A stainless steel skillet is ideal for achieving a good sear, though a nonstick pan can also be used. Shake off any extra flour from the chicken, then place it in the pan, cooking for about 5 to 6 minutes in total, flipping once, until it turns golden and is almost cooked through. Move the chicken to a plate and put it aside.
- Add the remaining tablespoon of butter to the pan and let it melt. Toss in the mushrooms and stir often until they start to brown, about 3 to 4 minutes. Mix in the shallots, garlic, and ¼ teaspoon of salt, and cook for another 1 to 2 minutes. Pour in the chicken broth, apple juice, coconut cream, and thyme, adding ¼ teaspoon salt and ⅛ teaspoon pepper as well. Use a wooden spoon to scrape any browned bits from the pan into the liquid. Allow it to come to a boil, then lower the heat to medium and let it gently boil, uncovered, until the sauce reduces by half, thickening slightly and darkening, about 10 to 15 minutes. Return the chicken to the pan along with any juices from the plate. Turn the heat to low and let it simmer until the chicken is heated through and the sauce thickens a bit more, around 2 to 3 minutes. Sprinkle with parsley before serving, if desired.
Notes
- Try using chicken tenderloins for a more flavorful dish.
- Ensure to remove excess flour from the chicken before cooking.
- Consider garnishing with fresh herbs like basil or chives for extra taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: International
Nutrition
- Calories: 537
- Fat: 32 g
- Protein: 43 g
Keywords: chicken marsala recipe, creamy chicken marsala, skillet chicken marsala, golden chicken marsala, mushroom chicken marsala
