Chicken Marsala 🤤 is so much easier to make than you think! Serve over pasta or rice for happy bellies 🥰 This recipe features *real cooking* where you have to make it up as you go- I encourage you to do the same, tailor your recipes to fit what YOU like! Here’s a rundown of how to make this…
EASY CHICKEN MARSALA-a follow your ❤️ recipe
INGREDIENTS
2 Chicken Breasts, Fileted
1 Cup Flour
1/2 Cup Avocado Oil (or preferred high-heat oil)
1 Cup Broth (more if needed)
1 Cup Marsala Cooking Wine (more if needed)
1 Onion, diced
2 Garlic Cloves, minced
12 ounces sliced mushrooms
Salt, pepper, garlic powder, herbs de Provence or Italian seasoning to taste
INSTRUCTIONS
Filet two chicken breasts, cover with plastic wrap and bear until thin (about 1/4 inch). Coat each piece in seasoned flour-I added garlic powder, salt, pepper, and herbs de Provence-and cook in a heated pan with your oil of choice. I used avocado oil, and you’ll need enough to totally coat the bottom of your pan. Cook your chicken until done- I did about 6 minutes per side, or internal temp of 165F.
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Once your chicken is cooked, remove from pan and add about a cup of vegetable broth to deglaze the pan. Add in about a cup of Marsala cooking wine with a diced onion and a couple of diced garlic cloves. Cook for a couple of minutes, then add in your mushrooms. I used two packs of pre-sliced mushrooms, one white and one baby Bella. Chop up in the pan, cover, and simmer. (And if you are like me and you added way too many mushrooms, add in some more Marsala and broth.)
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Once your mushrooms are soft (it won’t take long) add in about a tablespoon of butter and a little lemon juice if you have it. Cook sauce down until you can scrape the bottom of the pan and it take a second to come back together. Add your chicken back in until hot. Serve over rice or pasta and enjoy!
Foodie & Co. 