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One-Pan Chicken Marsala Delight

Name: One-Pan Chicken Marsala Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup all-purpose flour; 2 tbsp olive oil; 1 tbsp unsalted butter; ¼ tsp black pepper; 2 garlic cloves, minced; ½ tsp Dijon mustard; ¼ tsp salt; 2 boneless, skinless chicken breasts, halved horizontally; ½ tsp salt; 2 cups sliced white button mushrooms; 1 small onion, finely chopped; 1 ¼ cups heavy cream; ½ cup Marsala wine; ¾ cup chicken broth; ½ tsp black pepper

Experience savory delight with this One-Pan Chicken Marsala Delight, featuring tender chicken fillets pan-fried and smothered in a rich and creamy mushroom Marsala wine sauce. This recipe, perfect over pasta, rice, or mashed potatoes, offers a comforting meal that can be prepared within 30 minutes. ...

30 min

TOTAL TIME

614

CALORIES

$1.75

PER SERVING

Ingredients

CHICKEN

4 SERVINGS

1/4 cup all purpose flour

2 whole boneless chicken breasts

SAUCE

1 tbsp unsalted butter

1/4 tsp black pepper

2 cloves garlic

minced

1/2 tsp dijon mustard

1/4 tsp salt

2 cups white button mushrooms

sliced

1 small onion

finely chopped

1 1/4 cups heavy cream

1/2 cup marsala wine

3/4 cup chicken broth

Directions

CHICKEN

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

Pat the chicken breasts dry, lay them flat on a chopping board, and cut them horizontally with a sharp knife to create four evenly-sized fillets.

Season the chicken fillets with salt and pepper, and then lightly coat them with flour. Reserve the leftover flour for later.

SAUCE

In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the butter and the chicken fillets.

Cook chicken for 4 minutes per side until golden brown. Remove the fillets to a plate and cover with foil to keep warm.

In the same skillet, turn the heat up to high and cook the sliced mushrooms for 3-4 minutes until browned. Remove the mushrooms from the pan and set them aside with the chicken fillets.

Reduce the heat to low, add 1 tbsp of butter and chopped onion to the skillet, and cook for 2-3 minutes until softened.

Add the minced garlic and 2 tablespoons of the reserved flour to the skillet, stirring to coat the onions and garlic.

Slowly whisk in the Marsala wine and chicken broth, bringing the sauce to a simmer for about 1 minute.

Stir in the heavy cream, Dijon mustard, salt, and pepper. Add the chicken fillets and mushrooms back to the skillet, with any collected juices.

Simmer the sauce for an additional 4 minutes, allowing it to thicken and heat the chicken through. Adjust seasoning to taste and serve.

Health Info

Macros

18g

CARBS

46g

FAT

24g