I don’t know if this is an “official” Chicken Marsala recipe…but it’s AMAZING.
I make it when I want something that tastes like I spent forever cooking it,
but in reality it is a sinch to whip up. I’m not even joking… this recipe is a one pan wonder.
Two if you count the plate you put the chicken on while you add the sauce in but let’s not get so technical.
I could eat this every night. With rice and veggies.. so good!
You’ll impress yourself with your amazing culinary skills… and you should definitely make this for company because it’s fancy looking and pretty much fail proof. Some simple delicious ingredients, combined, make it so yummy! On to the recipe! ::forward march pose:: (I don’t know. this is the problem with late night posting.)
CHICKEN MARSALA STEPS: Enjoy!
(the busy budgeting mama way)
4 (or more) Thin sliced Chicken Breasts
1/2 cup Marsala Wine
8 ounce Baby portabellas (if you want!..I don’t always use them)
1 Shallot, chopped
1 cup Chicken Broth
Salt + Pepper
1/4 Cup Maple Syrup
2 sprigs fresh rosemary (super important!)
+Preheat oven to 375 degrees
+Turn on medium high heat on pan.
+Chop the shallots. If you don’t cook with them. start. so good!
+Add canola Oil once pan is hot
+Add chicken to pan to sear. (it’s thin so it’ doesn’t take too long to cook in general, the more you cook here the quicker it will be in the oven.)
+Remove seared/mostly cooked chicken to a pan.
+Turn down heat + add shallots (and mushrooms if you want.)
+Stir around and add in Marsala and let reduce for a couple minutes.
+Add syrup and chicken broth.
+Return Chicken to pan + add fresh rosemary sprigs.
+Instagram the amazingness.
+Put lid on pan and place in oven for 10 minutes or so.. just till it’s cooked through!
Don’t forget lid is hot!….. not that I’ve ever done that.
+I usually make a bag rice while it’s in the oven and put that right into the pan!
Let the juice get all mixed in!
The longer it sits in the juice..the more heavenly it becomes.