YUMM! No Takeout! Quick Chicken Marsala #fitfam
Calling all culinary trendsetters!
Time to make some room in your pantry for the unsung hero of flavor: Marsala cooking wine! This isn’t your overly sweet cooking wine; it’s a perfectly balanced blend of dry and sweet that knows how to play well with others, effortlessly cutting through the richness of cream or stock. Don’t worry about the alcohol – it gracefully bows out as your sauce simmers to perfection. And for that ultimate touch of luxe? A swirl of butter at the end, the secret to a sauce that’s both velvety and gorgeously glossy. Serve this skillet sensation over creamy polenta, dreamy mashed potatoes, or wholesome brown rice for a truly stylish plate. Bonus style points: if you’ve got extra thyme kicking around, try steeping it in chicken stock for a fragrant risotto, tossing it with roasted veggies for an aromatic twist, or adding it to a frittata for a touch of fresh sophistication. Get ready to elevate your everyday eats with this pantry MVP!
Ingredients
- 2 tablespoons olive oil, divided
- 4 (4 ounce) skinless, boneless chicken breast cutlets
- ¾ teaspoon black pepper, divided
- ½ teaspoon kosher salt, divided
- 1 (8 ounce) package presliced button mushrooms
- 4 thyme sprigs
- 1 tablespoon all-purpose flour
- ⅔ cup unsalted chicken stock
- ⅔ cup Marsala wine
- 2 ½ tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme (Optional)
Directions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
- Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
- Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.
Eatwell.com
Nutrition Information
| 344 | Calories |
| 17g | Fat |
| 9g | Carbs |
| 28g | Protein |
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