How to Easily Prepare Ahead Chicken Marsala

Healthy Chicken Marsala

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 4 hours (for marinating)

Total Time: 4 hours 50 minutes

Servings: 4-6

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 8 ounces cremini or button mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup heavy cream

Steps to Cook:

1. Place the chicken breasts in a large resealable plastic bag or shallow baking dish. In a small bowl, whisk together the Marsala wine, chicken broth, 1 tablespoon of the olive oil, garlic, thyme, oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Pour the marinade over the chicken, ensuring the chicken is fully submerged. Cover and refrigerate for at least 4 hours or up to 24 hours, turning the chicken occasionally.

2. Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade.

3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.

4. In the same skillet, add the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are tender and lightly browned. Transfer the mushrooms to a plate and set aside.

5. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

6. Slowly whisk in the reserved marinade and heavy cream. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.

7. Return the chicken and mushrooms to the skillet, nestling the chicken into the sauce. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened further.

8. Serve the chicken marsala immediately, or allow it to cool completely and then refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cook’s Note:

• For best results, marinate the chicken for at least 4 hours, or up to 24 hours, to allow the flavors to fully develop.
• If you prefer a thicker sauce, you can whisk in an additional 1-2 tablespoons of flour to the roux before adding the marinade and cream.
• Serve the chicken marsala over mashed potatoes, rice, or with a side of roasted vegetables for a complete meal.
• This dish can be made ahead and refrigerated for up to 3 days, making it a great option for meal prep or busy weeknights.

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