Fall is here and we are ready for some warm, comforting meals. The earthiness of mushrooms makes a wonderful addition to the menu during the fall months. Mushrooms also pair well with robust, hearty herbs we associate with this time of year, like thyme, rosemary, and sage. Serve this dish over egg noodles, wild rice, or cauliflower rice alongside some roasted brussel sprouts. This Chicken Marsala recipe is sure to give you all the cozy vibes, and conveniently pairs well with a red or white wine. Enjoy!
INGREDIENTS:
1 pound chicken breast tenders
2 Tbsp flour
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil or avocado oil, divided
1 Tbsp butter
8 oz crimini mushrooms
1/2 yellow onion sliced
1/2 cup marsala wine
1/2 cup low-sodium chicken broth
1 Tbsp heavy cream or 2 Tbsp Half & Half
1 tbsp fresh thyme leaves +
Thyme sprigs & parsley leaves for garnish
DIRECTIONS:
-
Place chicken tenders in a large zip lock bag with flour, salt, and pepper. Seal the bag, then gently toss the chicken until well coated.
-
Heat 1 Tbsp of the oil in a large skillet over medium-high heat.
-
Add chicken to the pan and sear each side for 2 minutes. Remove from the pan and set aside.
-
Reduce heat to medium and add the second Tbsp of oil & the butter to the pan. Add the mushrooms and onion. Saute, stirring occasionally, for 10 minutes. If the pan gets too dry add a little water.
-
Add the marsala wine and chicken broth to the pan and simmer for 3-4 minutes, reducing slightly.
-
Add the cream and thyme leaves, stir to combine. Taste for seasoning and adjust as needed.
-
Nestle the chicken amongst the mushrooms and cook 5 minutes, turning occasionally, until the chicken is cooked through and registers 165 F on your thermometer.
-
Serve garnished with thyme sprigs & parsley leaves.
Be sure to follow @SheEatsToLive on Instagram for more healthy recipes!
