Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, pepper, oregano, and thyme.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Add the remaining butter and olive oil to the skillet and sauté the mushrooms until they are tender and lightly browned.
6. Pour in the Marsala wine and chicken broth and bring the mixture to a simmer.
7. Reduce the heat to medium-low and stir in the heavy cream.
8. Return the chicken to the skillet and spoon the sauce over the chicken.
9. Simmer for 2-3 minutes until the sauce has thickened slightly.
10. Garnish with chopped fresh parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken, medium-low heat for sauce
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 18g
Protein: 35g
Substitutions for ingredients:
- Instead of Marsala wine, you can use sherry or white wine.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add chopped garlic to the skillet when sautéing the mushrooms.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Add chopped sun-dried tomatoes to the sauce for extra flavor.
Tips and tricks:
- Pound the chicken breasts to an even thickness before dredging in the flour mixture for even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Skillet Chicken Marsala on a bed of cooked pasta or rice.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or broccoli.
- Pair with a simple green salad dressed with a vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat as needed and make sure the skillet is not overcrowded.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Italian wine, Marsala, which is used to make the sauce.
Flavor profiles:
The Skillet Chicken Marsala has a savory and slightly sweet flavor from the Marsala wine, with a creamy and rich sauce.
Serving suggestions:
Serve the Skillet Chicken Marsala with a side of roasted vegetables and a glass of red wine.
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Region: Italian