Savory Quick Chicken Marsala

$- 2 boneless, skinless chicken breasts (about 1 lb) - 1 cup fresh mushrooms, sliced (cremini or white button are best) - 1/2 cup low-sodium chicken broth - 2 tablespoons balsamic vinegar - 3 tablespoons olive oil, divided - 2 tablespoons unsalted butter - 1 teaspoon garlic powder - 1/2 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) - You can use chicken thighs for more flavor. - Swap balsamic vinegar for red wine vinegar for a different taste. - Try using mixed mushrooms for a unique flavor profile. - Use vegetable broth instead of chicken broth for a vegetarian option. - Always select chicken that is pink and firm. - Look for mushrooms that are dry and firm. Avoid slimy ones. - When buying herbs, choose bright green parsley with no browning. - Check the expiration date on broth for freshness. - For olive oil, look for extra virgin for the best taste. {{ingredient_image_2}} Start by taking your chicken breasts. Pound them to an even thickness. This helps them cook evenly. Next, season both sides well. Use salt, pepper, garlic powder, and Italian seasoning. Make sure each piece is covered. This will give your chicken great flavor. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Wait until the oil shimmers. Then, carefully place the seasoned chicken in the skillet. Cook for 3-4 minutes on each side. Look for a golden-brown crust. This shows they are done. Once cooked, take the chicken out and place it on a plate to rest. In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Melt the butter until it bubbles. Now, add the sliced mushrooms to the pan. Sauté the mushrooms for about 5 minutes. Stir them occasionally. You want them to be tender and slightly caramelized. This adds a sweet touch. Next, pour in the chicken broth and balsamic vinegar. Use a wooden spoon to scrape the tasty bits off the bottom. Let the sauce simmer for 2-3 minutes. This reduces the sauce and makes it rich. Finally, return your cooked chicken to the skillet. Let everything simmer for another minute. This helps the flavors mix well. To pound chicken breasts, place them between two sheets of plastic wrap. Use a meat mallet or rolling pin for even thickness. Start from the center and move outward. Aim for about 1/2 inch thickness. This helps the chicken cook evenly and stay juicy. For great mushrooms, choose fresh cremini or white button. Slice them evenly for uniform cooking. Sauté them in hot oil and butter to caramelize. Stir occasionally, but don’t overcrowd the pan. This ensures they turn golden-brown and soft, bringing out their best flavor. Try adding garlic powder and Italian seasoning to the chicken. These spices boost the dish’s taste. For the sauce, balsamic vinegar adds sweetness and depth. Always use low-sodium chicken broth. It keeps the dish flavorful without being too salty. A sprinkle of fresh parsley at the end brightens the dish, giving it a fresh look and taste. Pro Tips Even Thickness: Pound the chicken breasts to an even thickness to ensure they cook uniformly and prevent drying out. Mushroom Selection: Use fresh cremini or white button mushrooms for the best flavor; avoid canned mushrooms as they can be soggy and lack depth. Deglazing Technique: When deglazing the pan, make sure to scrape all the flavorful bits off the bottom to maximize the sauce's richness. Resting Time: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and tender result. {{image_4}} You can switch up the flavors in Chicken Marsala easily. Instead of chicken, try thinly sliced pork or turkey. They cook fast and taste great with the sauce. You can also use different mushrooms, like shiitake or portobello, for added depth. If you want a sweeter touch, use white wine instead of broth. To make a vegetarian version, replace the chicken with hearty vegetables. Use eggplant, zucchini, or cauliflower. For a vegan dish, substitute the butter with olive oil and use vegetable broth. You can also add tofu for protein. Season it well to ensure great flavor. Chicken Marsala pairs well with many sides. Serve it with fluffy mashed potatoes or creamy polenta for a comforting meal. You can also add sautéed green beans or a fresh salad for crunch. A glass of dry white wine complements the dish perfectly. Don’t forget to sprinkle fresh parsley on top for color and freshness! To store Minute Chicken Marsala, let it cool first. Place it in an airtight container. Make sure to separate the chicken from the sauce to keep it fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you reheat Chicken Marsala, do it gently. You can use the microwave or the stovetop. If using the microwave, heat in short bursts to avoid drying it out. On the stovetop, add a splash of broth or water to the pan. Heat on low until warm, stirring often to keep it moist. To freeze Chicken Marsala, first cool the dish completely. Transfer it to a freezer-safe container. It will stay good for about three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best results. Chicken Marsala is a classic Italian dish. It features chicken breasts cooked in a rich mushroom sauce. The sauce combines chicken broth and balsamic vinegar for a sweet and savory taste. You will love how the mushrooms add depth. This dish is quick to make, perfect for busy nights. Yes, you can make Chicken Marsala ahead of time. Cook the chicken and sauce, then store them separately. Keep them in airtight containers in the fridge for up to three days. When you are ready to eat, simply reheat in a pan. This will keep the chicken juicy and the sauce flavorful. You can serve Chicken Marsala with various sides. Here are some great options: - Fluffy mashed potatoes for a creamy texture - Sautéed green beans for a crunchy contrast - A simple salad for freshness - Pasta to soak up the delicious sauce Choose sides that balance the rich flavors of the dish. In this article, we explored Chicken Marsala, from its fresh ingredients to easy cooking steps. You learned how to prepare the chicken and make a delicious mushroom sauce. We shared tips for perfecting the chicken and suggested fun variations, including vegetarian options. Proper storage and reheating techniques help you enjoy leftovers too. Embrace these simple steps, and you'll create a tasty dish that impresses anyone. Cooking can be fun and rewarding when you know how!$

Savory Quick Chicken Marsala

A quick and flavorful chicken dish with mushrooms and a rich sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 2

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts, pounded to an even thickness
1 cup fresh mushrooms, sliced
0.5 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 teaspoon garlic powder
0.5 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, finely chopped

Instructions

Generously season both sides of the pounded chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the seasoned chicken breasts for 3-4 minutes on each side until golden-brown and cooked through. Remove and let rest.
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until tender and caramelized.
Pour in the chicken broth and balsamic vinegar, scraping up any bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Return the chicken to the skillet, allowing it to simmer in the mushroom sauce for an additional minute.
Remove from heat and sprinkle with freshly chopped parsley before serving.

Notes

Serve with mashed potatoes or sautéed green beans for a complete meal.

Keyword chicken, marsala, quick meal, savory