Quick Chicken Marsala with Mushrooms

Crafted for those demanding evenings where a delightful, flavourful meal is a must, but time is of the essence, this Quick Chicken Marsala with Mushrooms is a truly comforting classic. It comes together effortlessly from start to finish in roughly 30 minutes, without any complicated steps or lengthy waiting periods. Our approach focuses on maximising efficiency, ensuring you can savour a rich and satisfying dish even on your most hectic days. The exquisite combination of tender chicken, earthy mushrooms, and a luxurious, creamy Marsala sauce creates a perfectly balanced and utterly delicious experience, ideal for a fuss-free weeknight dinner.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy
• Serves: 4

Ingredients

• 21.2 oz (600g) chicken breast, thinly sliced
• 7.1 oz (200g) button mushrooms, sliced
• 1.8 oz (50g) plain flour
• 1 fl oz (30ml) extra virgin olive oil
• 0.7 oz (20g) butter
• 2 cloves garlic, finely minced
• 5 fl oz (150ml) dry Marsala wine
• 5 fl oz (150ml) hot chicken stock (or vegetable stock)
• 1.7 fl oz (50ml) fresh double cream
• Fresh parsley, chopped, for garnish
• Fine sea salt and freshly ground black pepper, to taste

Method

1. Lightly pound the chicken breast slices between two sheets of baking paper to achieve an even thickness, then lightly flour both sides, shaking off any excess. Season well with salt and pepper.
2. Heat the extra virgin olive oil in a large frying pan over a medium-high heat. Cook the chicken for 2-3 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
3. In the same pan, add the butter and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid. Add the minced garlic and cook for another minute until fragrant.
4. Pour the dry Marsala wine into the pan, scraping the bottom to deglaze and release any cooked-on bits. Allow it to simmer for 2-3 minutes, letting the alcohol evaporate and the sauce reduce slightly.
5. Add the hot chicken stock and bring back to a boil. Reduce the heat to medium-low, then stir in the fresh double cream. Gently simmer for another 2-3 minutes, or until the sauce has thickened slightly.
6. Return the cooked chicken to the pan with the sauce, ensuring it is thoroughly coated. Heat for 1-2 minutes, just long enough for the chicken to warm through completely and absorb the delicious flavours of the sauce.
7. Serve the chicken with plenty of the mushroom sauce and garnish with fresh chopped parsley. Serve immediately.

Serving & Leftovers

Chicken Marsala with Mushrooms is wonderful served with basmati rice, mashed potatoes, or a simple green salad. Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a tablespoon of stock if the sauce becomes too thick.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Incorporating simple yet flavourful dishes like this into your culinary repertoire can significantly streamline your weekly meal planning. This reliable recipe offers a stress-free path to enjoying rich flavours without sacrificing precious time, ensuring a satisfying and balanced routine.