One-Pan Chicken Marsala Recipe Tastes Like Gourmet (30 Minutes, 9 Ingredients) by Chef Gigi

My family loves chicken marsala. If you think the only way to eat good chicken marsala is going to a restaurant, this delicious recipe is going to amaze you! This easy chicken marsala recipe cooks in one pan, takes about 30 minutes and tastes as good as eating in a restaurant. 

To make this Italian chicken recipe you will need the following ingredients from your fridge and pantry: boneless/skinless chicken breasts, flour (all-purpose or gluten-free), olive oil, butter, shallots, fresh garlic, marsala wine and beef broth. This high-protein recipe is on the table in about 30 minutes. (Check out the health benefits of protein.)

Serve this delicious Italian recipe for dinner over rice, potatoes or noodles. This flavorful chicken marsala is so easy and delicious, and the perfect weeknight or weekend meal. 

Cuisine: Italian/American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken breasts, pounded to a 1/2-inch thickness
• 1/3 cup plus 1 tablespoon all-purpose flour or gluten-free flour (divided)
• 6 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)
• 16 ounces (1 package) sliced fresh mushrooms
• 1/4 cup chopped shallots
• 4 cloves garlic, minced
• 2/3 cup Marsala wine
• 2/3 cup beef broth

Here's how to make it:

1. Season the chicken breasts with salt and pepper. Put the 1/3 cup of flour into a bowl. Dip the chicken into the flour to lightly coat. 
2. Heat 3 tablespoons of the olive oil in a skillet. Cook the chicken in the hot oil until golden brown on both sides and cooked through, about 3 to 4 minutes per side. Remove to a plate. 
3. Add 2 tablespoons olive oil and 1 tablespoon butter to the skillet. Add the mushrooms and cook until soft and golden, about 5 to 6 minutes. Season with salt and pepper. Put the mushrooms on the plate with the chicken. 
4. Add 1 tablespoon of olive oil to the pan. Cook the shallots, stirring, about 1 minute. Add the garlic and cook 30 seconds. Sprinkle the 1 tablespoon of flour over the shallots and garlic. Cook, stirring, 1 minute. 
5. Add the wine and broth. Cook, stirring, for about 2 to 3 minutes or until thickened. Season with salt and pepper, if desired. 
6. Put the chicken and mushrooms back into the pan. Add the remaining 1 tablespoon of butter. Cook until butter melts and chicken and mushrooms are heated through. Store any leftovers in an airtight container in the fridge and reheat in the microwave. 

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