About
The classic Italian restaurant dish becomes a classic of your own kitchen! Easy Chicken Marsala is all that you love about the timeless main course with none of the stress! The golden, savory chicken, the tantalizing wine sauce, the beefy mushrooms so packed with flavor... it's all here and made accessible to even the most novice home chef! Mmmm, Easy Chicken Marsala makes dinner and life so easy!
Ingredients
- For the chicken:
- 1 pound chicken tenders
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 (8-ounce) package cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 tablespoons dried porcini mushrooms
- 2 shallots, minced
- 2 teaspoons unflavored powdered gelatin
- 3/4 cup chicken broth, divided
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- Optional, for serving:
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- crusty Italian bread, to taste
Directions
Step 1 -Season the chicken with the salt and the pepper.
Step 2 -In a shallow dish, add the flour and spread it out evenly.
Step 3 -Dredge the seasoned chicken tenders in the flour, shaking off any excess.
Step 4 -In a 12-14-inch nonstick pan over medium-high heat, add the olive oil.
Step 5 -Add the chicken tenders to the hot oil and cook, flipping them once, until golden-brown, about 2 minutes per side.
Step 6 -Transfer the chicken tenders to a plate.
Step 7 -In the same pan, add the cremini mushrooms, the butter, the dried porcini mushrooms, and the shallots and cook, while stirring, until deeply caramelized, about 15 minutes.
Step 8 -In a small bowl, add the gelatin and 1/4 cup of the chicken broth and whisk to combine.
Step 9 -Set the gelatin mixture aside to bloom.
Step 10 -Add the garlic to the mushroom mixture and cook, while stirring, until fragrant, about 20 seconds.
Step 11 -Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the browned bits.
Step 12 -Add the remaining chicken broth and the gelatin mixture to the mushroom mixture and bring the mixture to a simmer.
Step 13 -Simmer the mushroom mixture until slightly thickened, about 5 minutes.
Step 14 -Season the mushroom mixture with the salt and the pepper.
Step 15 -Add the chicken tenders to the pan and simmer until they reach an internal temperature of 165 degrees F, about 3 minutes.
Step 16 -Top the chicken-mushroom mixture with the parsley and the lemon juice.
Step 17 -Serve warm with the crusty bread.
