Easy Chicken Marsala
The classic Italian, or maybe Italian American dish, that I call Easy Chicken Marsala. Pounded chicken simmered in marsala wine.
Servings 6 people
Calories 315kcal
Ingredients
Chicken Prep
- 6 Whole Chicken thighs
- 1/2 Cup Organic brown rice flour
- 1 Tsp Salt
- 1 Tsp Garlic
- 1 Tsp Black pepper
- 3 Tbsp Canola oil
Marsala Prep
- 1/2 Whole Medium yellow onion sliced
- 16 Ounces Cremini mushrooms diced
- 4 Whole Garlic cloves grated
- 1 Cup Marsala wine
- 1 1/2 Cup Chicken stock
- 2 Tbsp Fresh parsley chopped
Instructions
Chicken Prep
- Begin by mixing the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken through the flour mixture being sure to shake off any excess.
- Meanwhile, heat your skillet on medium high heat. Add the oil and heat until shimmering. Once shimmering, add in the chicken in batches and cook until golden-brown on both sides (about 3 to 4 minutes per side).
- Transfer to a plate. Repeat with the remaining 2 chicken thighs.
Marsala Prep
- In the same pan, using the remaining pan grease from the chicken, (add a little oil if needed) begin this phase by adding the onions. Cook them down until they soften, about 5 minutes - be sure to scrape the good bits off the bottom of the pan.
- Now, add the mushrooms and for 2-3 minutes until browned. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- Return the chicken back into the sauce. Cook until the sauce thickens (about 5 minutes). Garnish with chopped parsley and serve immediately. I served the chicken with zucchini noodles.
- Enjoy!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 315kcal | Carbohydrates: 16g | Protein: 21g | Fat: 13g