WEEKDAYS 1e|12c|p

Michael Symon's Chicken Marsala

Chicken Marsala Michael Symon
Make this classic in minutes!
skill level
Easy
time
1-30min
servings
6
cost
$
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Dig into this tasty dish for dinner tonight. It's so easy that it's sure to become a family staple.
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ingredients
  • 6 boneless (skinless chicken thighs that are pounded thin)
  • 1 pound mushrooms (cremini or white - sliced thinly)
  • 2 shallots (sliced thinly)
  • 5 tablespoons olive oil
  • 1 cup marsala wine
  • 3 tablespoons butter (cubed)
  • 1/3 cup parsley (chopped for garnish)
  • salt and pepper to taste
  • flour (for breading)
  • 1 cup water (optional) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
       
    Preheat two saute pans over medium high heat.
  • 2
    6 boneless (skinless chicken thighs that are pounded thin)
    Salt and pepper
    flour (for breading) 
    Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides.
  • 3
    5 tablespoons olive oil
    Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.
  • 4
    1 pound mushrooms (cremini or white - sliced thinly)
    2 shallots (sliced thinly)
    Salt and pepper
    1 cup marsala wine
    3 tablespoons butter (cubed) 
    1 cup water (optional)  
    Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen.
  • 5
    1/3 cup parsley (chopped for garnish)
    Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.
 
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