Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Serves: 4
If you love mushrooms, then you’ve got to try this easy chicken marsala recipe. It comes together in under 40 minutes and tastes amazing. Made from a few simple ingredients, you’re going to fall in love with this dish.
When you want something healthy and nourishing, this recipe is the answer. The tender chicken tastes amazing with the meaty mushrooms and simple sauce. Enjoy this dish with a side of al dente pasta. For a lighter option, you can serve it with a side salad too.
Ingredients
1 lb. Smart Chicken Boneless Skinless Chicken Breasts, butterflied
2 tablespoons AP flour
¼ teaspoon salt, plus extra to season mushrooms
⅛ teaspoon black pepper, plus extra to season mushrooms
2 tablespoons olive oil
2.5 tablespoons butter
8 ounces baby bella mushrooms, washed and dried
¼ cup shallots, peeled and diced
1 tablespoon garlic, minced, about 2-3 cloves
¼ cup mushroom chicken bone broth
¼ cup dry marsala cooking wine
2-3 sprigs fresh thyme
Directions
Butterfly your chicken breasts so you have four cutlets. Grab a plate and combine the AP flour, salt, and black pepper. Dust the cutlets in the flour mixture making sure they’re well coated.
Heat a pan over medium heat and add two tablespoons olive oil plus one tablespoon butter. Add the breaded chicken cutlets to the pan and cook them for 4-5 minutes per side. Remove the chicken from the pan.
In the same pan, add the remaining butter and mushrooms. Sauté the mushrooms for a few minutes. Season with salt and pepper. Next, add the diced shallots, minced garlic, and fresh thyme. Stir well. Once the mushrooms begin to brown and the shallots are translucent, deglaze the pan with the marsala wine. Next, add the mushroom chicken bone broth. Be sure to scrape up any crispy pieces from the bottom of the pan. Nestle the chicken back into the sauce. Make sure it is cooked through. You’ll want the internal temp to reach 165 degrees Fahrenheit to ensure doneness. Remove the thyme. Serve hot.