Skillet Chicken Marsala

When my dad visits, there are two things that I can guarantee. One, he’ll be doing fixer upper projects around the house. And two, he’ll be cooking some tasty meals! While the parentals were here over the holidays, Dad made one of my favorites, chicken Marsala. Earlier this week, I put my own spin on this long time favorite of mine.

I don’t always love mushrooms, but when they’re cooked down in the Marsala wine and served over pasta in a butter sauce, I can’t resist them!

Before the visit, I had been making my chicken Marsala using this Emeril Lagasse recipe as a rough guide. After watching my dad do it, I kept the recipe pretty similar, but added a little oven time.

Cooking the chicken in my skillet allowed me to easy transfer the meal from the stove to the oven, while I got started on the pasta.

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Skillet Chicken Marsala

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Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 chicken breast, butterflied in half
• 1 cup flour
• 1/2 bunch of parsley, chopped
• 1 8 oz container of mushrooms, sliced
• 1 1/2 cup marsala wine
• salt and pepper to taste

Instructions

1. Preheat oven to 350.
2. Over medium-low heat, heat oil and melt 2 TBS of butter in your skillet.
3. Combine flour, salt, and pepper in a bowl. Dredge chicken breasts in flour mixture, then add to the hot pan, and cook until browned on each side, about 3-4 minutes.
4. Remove the cooked chicken breast from the skillet and set aside on a plate with a foil cover.
5. Add the remaining 2 TBS of butter to your skillet, and allow to melt completely, before adding mushrooms and parsley. Stir frequently, until the mushrooms are soft and golden.
6. Pour marsala wine into the skillet, and give it a stir to mix everything up. Return chicken to the skillet, and work it in, so that it's sitting nicely in the wine.
7. Move your skillet to the oven, and cook for approximately 15 minutes.

I love that one of my favorite flavorful dinners is also one of the easiest to make!