Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 8 ounces sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large sheet pan
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a shallow dish, mix together flour, salt, black pepper, garlic powder, and dried oregano.
3. Dredge chicken breasts in the flour mixture, shaking off any excess.
4. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
5. Transfer chicken breasts to the prepared sheet pan.
6. In the same skillet, add sliced mushrooms and cook until tender, about 5 minutes.
7. Add Marsala wine and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan.
8. Bring the mixture to a simmer and cook until reduced by half, about 5 minutes.
9. In a small bowl, whisk together heavy cream and cornstarch. Add the mixture to the skillet and stir until thickened, about 2 minutes.
10. Pour the Marsala sauce over the chicken breasts on the sheet pan.
11. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
12. Sprinkle chopped parsley over the top of the chicken and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 541
Fat: 29g
Carbohydrates: 22g
Protein: 41g
Sodium: 1018mg
Sugar: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Marsala wine can be substituted with dry white wine or sherry.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced onions and minced garlic to the skillet with the mushrooms for extra flavor.
- Use different types of mushrooms, such as shiitake or cremini.
- Add chopped sun-dried tomatoes to the Marsala sauce for a tangy twist.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the coating from becoming too thick.
- Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
- If the Marsala sauce is too thick, add more chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Sheet Pan Chicken Marsala on a large platter with the Marsala sauce spooned over the top. Garnish with fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as broccoli or asparagus.
- Serve with a side of mashed potatoes or rice.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the chicken is not browning evenly in the skillet, adjust the heat as needed.
- If the Marsala sauce is too thin, simmer for a few more minutes to reduce it further.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Marsala wine that is used to make the sauce.
Flavor profiles:
Savory, rich, and slightly sweet
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine for a complete meal.
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Region: Italian