This restaurant-quality Chicken Marsala is easy and one of the most flavorful dishes around. The best part? It's super customizable and you can substitute various ingredients to make it your own. This dish will definitely become a part of your weekly dinner rotation.
Ingredients
- 2 large chicken breasts 6-9 ounces each or 4 small chicken breasts (4 oz each)
- 1/2 cup gluten-free flour or all-purpose flour
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced thin (I recommend Cremini, but any mushrooms will work)
- 4 tablespoons butter or ghee
- 4 cloves garlic mashed
- 1 cup marsala wine
- 1/2 cup coconut milk the thick part at the top of the can
- 2 tablespoons flat-leaf parsley, roughly chopped
Instructions
- Slice mushrooms thinly and set aside.
- Slice the chicken breasts in half, lengthwise.
- Sprinkle the chicken breasts with salt and pepper.
- Add the flour to a medium-sized bowl, and dip each chicken breast in the flour.
- Next, place a medium skillet on the stove (I recommend cast iron, if possible, because you will get a nice char on the chicken).
- Add the olive oil, along with 1 tablespoon of the butter/ghee over medium-high heat.
- Once the pan is hot, then add the chicken breasts.
- Cook for about 5 minutes on each side, until they are no longer pink in the middle.
- Once they are done, remove them from the pan and transfer them to a plate.
- Next, add remaining butter to the pan along with the mashed garlic and the sliced mushrooms.
- Cook for about 5 minutes, until the mushrooms start to soften.
- Add the marsala wine to the skillet.
- Bring to a simmer, and once the liquid has reduced by half, add the coconut milk and give everything a nice stir.
- Then add the chicken breasts back to the skillet, and cover with the sauce.
- Cook for another 5 minutes or so, until the sauce has thickened somewhat.
- Season with salt and pepper and garnish with chopped parsley!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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