Chicken Marsala is my go-to dish for a midweek meal. It's simple, hearty and delicious. Better yet, it can be whipped up in under 30 minutes.
The key ingredient to this Italian favorite is sweet, dry Marsala wine. If you don't have this wine in your pantry, it's time to buy a bottle so you always have it ready to go.
Made with caramelized onions and sautéed mushrooms, chicken Marsala is fancy enough to serve for your next dinner party. Full of flavor from the mushrooms and leeks yet sophisticated at the same time. Your guests will think you spent hours in the kitchen.
Pick up pre-cut chicken cutlets at your grocery or slice boneless, skinless chicken breasts in half horizontally for this recipe. Dredging the cutlets in flour before pan cooking will help the sauce thicken. Spoon it over the finished product. Delish.
Chicken Marsala with Mushrooms & Leeks
- 4 chicken breasts cutlets
- 2 tablespoons flour
- 8 ounces sliced mushrooms
- 2 leeks, sliced thinly
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 2 tablespoons butter
- 2 tablespoons canola oil
- Salt and pepper
Dredge both side of the chicken breast cutlets in flour, add salt-and-pepper and set aside.
In a large sauce pan melt the butter over medium heat and sauté the mushrooms and leeks until soft, about 4 minutes.
And the canola oil to the pan and add the chicken breast cutlets and sauté for about three minutes a side. Once the chicken has browned on both sides add the chicken broth and the Marsala wine and simmer to thicken. Allow the chicken to cook for about three more minutes.
Serve with a side of spaghetti and spoon the sauce and mushrooms over the chicken.
Serves 2. Total time: 30 minutes.