Easy Chicken Marsala

$To make Easy Chicken Marsala, gather these key ingredients: - 2 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 8 oz mushrooms, sliced (button or cremini variety preferred) - 1 cup chicken broth - 1 tablespoon balsamic vinegar - 2 cloves garlic, minced - 1 teaspoon dried oregano - Fresh parsley, chopped (for garnish) Each ingredient plays a vital role in creating the dish's rich and savory flavor. The chicken provides protein, while the mushrooms add earthiness. The broth and balsamic vinegar bring depth to the sauce. To cook Easy Chicken Marsala, you'll need a few essential tools: - Meat mallet or rolling pin - Shallow dish for dredging - Large skillet - Wooden spoon - Plate for keeping cooked chicken warm These tools help make the cooking process smooth and fun. Having the right tools can really enhance your cooking experience. Choosing the freshest ingredients is key to great flavor. Here are some tips: - Chicken: Look for bright, pink meat with no off-smells. - Mushrooms: Choose firm, dry mushrooms without dark spots. - Garlic: Pick garlic bulbs that are firm and free from sprouting. - Parsley: Fresh parsley should be vibrant and not wilted. Fresh ingredients make a noticeable difference in taste. When shopping, take your time to select the best items for your dish. First, take your chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound them to about 1/2 inch thick. This step helps the chicken cook evenly. Next, grab a shallow dish and mix the flour, salt, and pepper. Dredge each chicken breast in this flour mixture, coating them well. Shake off any extra flour before cooking. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter bubbles, add the floured chicken breasts. Cook each side for about 4-5 minutes until they turn golden brown. Make sure they are fully cooked. After that, remove the chicken from the skillet and place it on a warm plate. In the same skillet, add the sliced mushrooms. Cook them for around 5-7 minutes until they are tender and brown. Stir them occasionally for even cooking. After that, add minced garlic and sauté for another minute. Then, pour in chicken broth and balsamic vinegar, scraping the tasty bits from the skillet. Add dried oregano, and let the mixture simmer gently. Now, return the chicken breasts to the skillet. Spoon some mushroom sauce over them and let them simmer for 2-3 minutes. This allows the chicken to absorb the sauce's flavors. Taste the sauce and adjust the seasoning with salt and pepper if needed. Finally, sprinkle fresh parsley on top for a burst of color. For the full recipe, check the details above. To get juicy chicken, start by pounding the breasts evenly. Use a meat mallet or rolling pin. Aim for about 1/2 inch thick. This keeps the chicken from drying out. When cooking, don't overcrowd the pan. Give each piece space to brown well. This creates a nice crust and locks in flavors. One common mistake is skipping the flour coating. It helps create a crispy texture. Another mistake is cooking over too high heat. This can burn the chicken outside while leaving it raw inside. Always check the chicken's doneness with a meat thermometer. It should reach 165 degrees Fahrenheit. Finally, don't forget to taste the sauce before serving. Adjust the seasoning to suit your taste. For a beautiful dish, plate the chicken breasts attractively. Spoon the savory mushroom sauce over the top. Garnish with fresh parsley to add color. Serve with creamy mashed potatoes or bright steamed vegetables. This adds color and makes the meal more appealing. For a touch of elegance, use a warm plate. It keeps the meal hot longer. Enjoy your lovely Chicken Marsala! {{image_4}} You can easily adapt this recipe for different diets. If you want a gluten-free option, swap all-purpose flour for almond flour or a gluten-free blend. For those who prefer chicken alternatives, try turkey cutlets or even tofu. If you need a dairy-free version, replace butter with vegan butter or omit it entirely. You can add more depth to the dish with simple add-ins. Consider tossing in capers for a briny punch. Sun-dried tomatoes can add a nice sweetness. A splash of white wine can also elevate the sauce, making it richer. For a herb boost, fresh thyme or basil can bring a new layer of flavor. While button or cremini mushrooms shine in this dish, other mushrooms can also work well. Shiitake mushrooms give a robust flavor. Portobello mushrooms provide a meatier texture. Even dried mushrooms can be rehydrated and added for an intense, earthy taste. Each type brings its unique flair, so feel free to experiment. To store your leftover chicken marsala, let it cool down. Place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating chicken marsala, aim for gentle heat. You can use a skillet over low heat. Add a splash of chicken broth to keep it moist. Stir occasionally until it warms through. You can also use the microwave. Heat it in short bursts, stirring in between. You can freeze chicken marsala, but remember a few key points: - Do let it cool completely before freezing. - Do use an airtight container or freezer bag. - Don't freeze it with sides like pasta or rice, as they don't freeze well. - Don't keep it in the freezer for more than three months. By following these tips, you can enjoy your chicken marsala later! You can serve Easy Chicken Marsala with many sides. I love creamy mashed potatoes. They soak up the sauce well. Steamed vegetables also pair nicely. You can use green beans or broccoli for color and crunch. For a lighter option, try a fresh salad. A simple arugula salad with lemon dressing works great too. These sides balance the richness of the dish. Yes, you can make Easy Chicken Marsala in advance. Cook it fully and let it cool. Then, store it in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, just reheat it on the stove. Add a splash of chicken broth to keep it moist. This way, the flavors meld even more. Yes, Easy Chicken Marsala is good for freezing. Cool the dish completely before freezing. Place it in a freezer-safe container. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, warm it slowly on the stove. Stir in some broth or water to avoid dryness. For the full recipe, check out the earlier section. It will guide you through every step. Enjoy making this delicious dish! In this blog post, we explored how to make Easy Chicken Marsala, covering simple ingredients and tools needed. You learned step-by-step cooking instructions, tips to avoid mistakes, and how to store leftovers. We discussed variations to suit your taste and answered common questions. You now have the skills to create a tasty dish that impresses. Enjoy cooking your Chicken Marsala and share it with friends and family. Happy cooking!$

Indulge in a mouthwatering Savory Chicken Marsala that’s easy to make and full of flavor! This delicious recipe features tender chicken breasts coated in a rich mushroom sauce, perfectly paired with creamy mashed potatoes or steamed veggies. Ready in just 30 minutes, it's an ideal dish for any night of the week.

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Ingredients

2 boneless, skinless chicken breasts

1/2 cup all-purpose flour

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon unsalted butter

8 oz mushrooms, sliced (button or cremini variety preferred)

1 cup chicken broth

1 tablespoon balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Instructions

Start by preparing the chicken breasts: place each breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch with a meat mallet or rolling pin. This ensures they cook uniformly.

In a shallow dish, combine the all-purpose flour with a generous pinch of salt and freshly ground black pepper. Dredge each chicken breast in the flour mixture, ensuring they are well coated, then gently shake off any excess flour.

Heat the olive oil and unsalted butter together in a large skillet over medium-high heat. Once the butter has melted and is bubbling, add the floured chicken breasts to the skillet.

Sauté the chicken for approximately 4-5 minutes on each side, allowing them to develop a beautiful golden-brown crust and ensuring they are cooked through. Once done, remove the chicken from the skillet and keep it warm on a plate.

Without wiping the skillet clean, add the sliced mushrooms. Cook them over medium heat for about 5-7 minutes until they are tender and browned, stirring occasionally to cook evenly.

Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring until fragrant but be careful not to burn it.

Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape any flavorful browned bits off the bottom of the skillet. Add the dried oregano and let the mixture come to a gentle simmer.

Carefully place the chicken breasts back into the skillet, spooning some of the mushroom sauce over them. Let them simmer in the sauce for 2-3 minutes to absorb all the rich flavors.

Take a moment to taste the sauce, adjusting the seasoning with additional salt and pepper if desired, ensuring a balanced flavor.

Once the chicken is fully heated through and coated in the sauce, remove from heat and sprinkle with freshly chopped parsley for a touch of color and freshness before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

- Presentation Tips: Plate the chicken breasts elegantly, spooning a generous amount of the savory mushroom sauce over each piece. For a beautiful contrast, serve alongside creamy mashed potatoes or vibrant steamed vegetables, making for an attractive and delicious meal.