Recipe Background
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!
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
- Season the chicken with the salt and the pepper.
- In a shallow dish, add the flour and spread it out evenly.
- Dredge the seasoned chicken tenders in the flour, shaking off any excess.
- In a 12-14-inch nonstick pan over medium-high heat, add the olive oil.
- Add the chicken tenders to the hot oil and cook, flipping them once, until golden-brown, about 2 minutes per side.
- Transfer the chicken tenders to a plate.
- 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.
- In a small bowl, add the gelatin and 1/4 cup of the chicken broth and whisk to combine.
- Set the gelatin mixture aside to bloom.
- Add the garlic to the mushroom mixture and cook, while stirring, until fragrant, about 20 seconds.
- Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the browned bits.
- Add the remaining chicken broth and the gelatin mixture to the mushroom mixture and bring the mixture to a simmer.
- Simmer the mushroom mixture until slightly thickened, about 5 minutes.
- Season the mushroom mixture with the salt and the pepper.
- Add the chicken tenders to the pan and simmer until they reach an internal temperature of 165 degrees F, about 3 minutes.
- Top the chicken-mushroom mixture with the parsley and the lemon juice.
- Serve warm with the crusty bread.
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