CHICKEN MARSALA | The Perfect Easy Weeknight Dinner Recipe!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories and adds a unique flavor, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

Gently wash mushrooms with a wet paper towel or quickly rinse in a colander, then slice them.

Dice one large shallot to about 1/4 cup.

Chop about two tablespoons of fresh parsley.

Slice two large boneless skinless chicken breasts in half horizontally to create thinner cutlets, or alternatively use four smaller chicken breasts and pound them thinner.

In a bowl, mix 1/4 cup cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Coat both sides of each chicken piece in this mixture and shake off excess.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pan over medium-high heat.

Add the coated chicken to the pan and sear for about 3 to 4 minutes per side until golden brown. Transfer the chicken to a plate once seared.

Add 2 more tablespoons of butter to the pan and toss in the sliced mushrooms. Sauté for about 2 to 3 minutes until lightly browned.

Add 4 minced garlic cloves and the diced shallots to the pan, stirring for about 30 seconds.

Pour in 1 cup of chicken broth and 3/4 cup of marsala wine, then add 1/2 cup of heavy cream. Stir to combine.

Bring the sauce to a boil, then reduce heat and simmer until slightly thickened and reduced by half, about 10 to 15 minutes.

Return the chicken to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes more.

Sprinkle chopped parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens