Chicken marsala recipe

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: Chicken marsala recipe’s also weeknight easy.

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers. 20over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Heat 1 tablespoon of the oil in a medium-size skillet set over high heat.

Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm. Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown.

Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute. Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken.

Garnish with chervil or parsley and serve. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime. San Francisco-Style Vietnamese American Garlic NoodlesJ. About UsNYT Cooking is a subscription service of The New York Times.