One Pan Chicken Marsala
  • 1 pound chicken skinless bonless breasts
  • ½ pound baby shintake mushrooms
  • 4 tablespoons olive oil, divided
  • 1 teaspoon minced garlic
  • 1 cup marsala wine, dry
  • 1 cup chicken broth or water
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter, divided
  • 1 tablespoon chopped parsley
  • ⅓ cup flour for dusting
  1. Wipe the mushrooms with a wet paper towel to remove dirt. Remove and discard the bottom of the stem. Thinly slice the mushrooms. Set aside.
  2. Using a sharp knife, trim the fat and sinew on the chicken breasts. Cut the breast on a bias against the grain to pieces, 3 to 4 inches long by ⅛ inch thick. I like my pieces thin but you can cut to your desired thickness. ☀Alternately, cut the breast into 2 to 3 sections, then using the smooth side of a mallet, pound until your desired thickness.
  3. Sprinkle kosher salt and freshly ground black pepper on both sides. Repeat the steps with the rest of the chicken pieces and set aside.
  4. Flour the chicken pieces with flour on both sides shaking off the excess.
  5. Heat a pan. When the pan is heated, add 3 tablespoons of olive oil.
  6. Add the pieces to the pan. Quickly cook the chicken until lightly golden, turning once. Do not brown the chicken. Transfer the cooked chicken to a plate and set aside. ☀If more gravy is desired, remove the cooked chicken pieces from the pan. Immediately dip the hot chicken in the flour to lightly coat the chicken. Set aside. Double up on the liquid.
  7. Add the remaining 1 tablespoons of olive oil and 1 tablespoon of butter to the pan. In place of the butter, you can use olive oil.
  8. Add the mushrooms. Cook until golden brown on both sides, stirring constantly.
  9. Add the garlic. Continue to cook, stirring constantly for another 30 seconds.
  10. Add the marsala wine and bring to a boil. Scrape the bottom and sides of the pan, stirring constantly until the alcohol has evaporated. Add the water or chicken stock and continue simmering for another minute.
  11. Lower the heat to medium and return the chicken pieces to the pan. Cook for another minutes or until the chicken has warmed through and the sauce is thickened.
  12. Cut a tablespoon of butter into 4 sections. Add to the pan and combine. Skip this step if you don't want to use butter.
  13. Season with kosher salt and freshly ground black pepper. Sprinkle with chopped parsley.
Recipe by Not Just Rice at