We don’t eat chicken very often because my husband much prefers red meat, but I’m always looking for new ways to cook chicken besides our usual slow-cook a whole chicken and make broth with the bones routine.
I had Chicken Marsala at a restaurant in college and loved it. I decided to create an easy at-home version, and this recipe was born. This Chicken Marsala recipe is an easy and healthy take on this classic dish. It also makes great leftovers and can be packed for lunches and snacks. This meal comes together quickly for a fast on-the-go meal. Even my kids love this recipe and I love that it is easy and fast to prepare and only equals one pan to clean!
Chicken Marsala
Prep
Cook
Total
Yield 4
Delicious browned chicken in a marsala mushroom reduction.
Ingredients
- 4 Chicken Breasts
- 1 teaspoon garlic powder
- 1 teaspoon each salt and pepper
- 4 tablespoons butter, coconut oil, or tallow
- 1 small package of button mushrooms
- 1/4 cup marsala wine
Instructions
- Melt oil/fat in a large skillet that has a lid. Cut chicken in half lengthwise to make it thinner and season with spices. Fry the chicken in the skillet for 2-3 minutes per side until starting to brown (may have to do a few at a time depending on the size of your skillet.
- Remove chicken and add sliced mushrooms. Pour wine into skillet to de-glaze pan and stir with mushrooms for 1 minute to let alcohol cook off.
- Return chicken to pan, cover with lid and reduce heat to a simmer. Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
- Serve immediately and enjoy. I often serve with a summer salad or steamed broccoli.
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