Chicken Marsala is a staple in many Italian restaurants and it doesn’t take much to make a flavorful version in your own home. Pairing the dish with rice is a wonderful way to be able to consume the sauce to get every last morsel into your mouth.
Ingredients:
- 2 tablespoons olive oil
- 6 skinless, boneless chicken thighs
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 (16-oz.) pkg. costco baby bella mushrooms
- 1 tablespoon all-purpose flour
- 2/3 cup unsalted chicken stock
- 2/3 cup Marsala wine
- 2 1/2 tablespoons unsalted butter
- steamed rice
Full Video Tutorial
Preparation:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
- Add remaining 1 tablespoon oil to pan. Add mushrooms; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
- Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Pour sauce over chicken.
Kitchen Items used in this recipe
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
