Receta Easy Chicken Marsala
Of all the
simple go-to chicken dishes, Chicken Marsala is one of the simplest—and most
flavorful. There aren’t many ingredients, but each one brings its own taste and
texture to the recipe. Earthy mushrooms, fresh, floral herbs (choose your own
favorite instead of the rosemary here, if you want), creamy butter to lend some
silkiness, and, of course, semi-sweet Marsala wine.
It doesn’t
get much easier than pan-cooked chicken breasts, and when the sauce is just as
easy, this is a go-to dish that you can go to any day of the week.
Serves 4
Ingredients
3 tbsp
olive oil, divided
4 boneless,
skinless chicken breast halves, about 6 oz each
sea salt
freshly
ground black pepper
8 oz. button
mushrooms, thinly sliced
2 rosemary
sprigs
1 tbsp
all-purpose flour
2/3 cup
Marsala wine
2/3 cup low-sodium chicken broth
1-1/2 tbsp
unsalted butter
1 tbsp
finely chopped rosemary
Sliced Mushrooms
Preparation
Heat a
large, heavy skillet (preferably cast-iron) over medium heat and add 2
tablespoons of oil, swirling to coat. Season the chicken with salt and pepper
and add to the pan. Cook until golden brown on the bottom, 5-6 minutes. Turn
and cook until just cooked through, 5-6 minutes longer, depending on thickness.
Transfer to a plate. Do not wipe out the skillet.
Chicken Beginning to CookAfter Turning
Add the remaining
1 tablespoon of oil to the skillet. Add the mushrooms and rosemary twigs and cook
until the mushrooms are browned, 6-7 minutes. Sprinkle the flour over the mixture
and cook, stirring constantly, 1 minute.
Add the Marsala
and broth to the pan and bring to a simmer. Cook, stirring often, until slightly
thickened, 3-4 minutes. Remove from the heat and stir in the butter,
incorporating into a glossy sauce. Season with salt and pepper.
Return the
chicken and any accumulated juices to the skillet and turn to coat in the sauce.
Sprinkle with chopped rosemary.
Mushrooms Beginning to CookFlour AddedThickened Mixture
Plate the chicken breasts, spooning sauce on
top. Serve hot.
Easy Chicken Marsala