Chicken Marsala is a rich, quick, and irresistible classic dish. The mushroom, marsala wine, and rosemary sauce is straight-up tasty!, and we love it served over angel hair.
It’s incredibly simple to prepare and delicious!
Chicken Marsala is a rich, quick, and irresistible classic dish. The mushroom, marsala wine, and rosemary sauce is straight-up tasty! and we love it served over angel hair.
It's incredibly simple to prepare and delicious!
To butterfly the chicken breast, place your hand on top of it.
Cut horizontally into the breast, dividing it in half, until you're about a half-inch from the opposite side. When you're finished, the chicken breast should open like a book.
Before pounding, place a single breast in a plastic zip-top bag, pressing out as much air as possible and sealing the bag. To pound the breast, use almost any heavy, flat object, such as a skillet, a meat mallet, or even an empty wine bottle.
Season the chicken breasts with salt and pepper, then coat them in flour and shake off excess.
In a large skillet over medium-high heat, melt the butter and olive oil together. Add the chicken breasts once the liquid has started to sizzle. Cook for an additional 2 1/2 minutes, or until the chicken is golden brown in color. On the other side, cook the breasts for another 2 1/2 minutes.
In the same skillet, cook the chicken, mushrooms, and rosemary over high heat.
To deglaze the pan, pour the wine, then add chicken stock. With a spatula, scrape up any accumulated debris at the bottom of the skillet. Reduce, , allow for a 5-minute simmering.
Remove the chicken from the pan and serve with your preferred starch or greens.
If you want pasta instead, remove the chicken from the pan and add the previously cooked pasta; it may need more liquid, so add the reserved pasta water and more butter.
Garnish with parsley if desired.