Ingredients for Easy Skillet Chicken Marsala
- All Purpose Flour
- 1 teaspoon garlic salt
- Ground Black Pepper
- Dried Oregano
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons olive oil
- Sliced Mushrooms
- 1 cup Marsala wine
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How to Make Easy Skillet Chicken Marsala
- In a gallon-sized zipper bag, combine 1/2 cup all-purpose flour, 1 teaspoon garlic salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces) to the bag. Seal and shake until chicken is evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 8 ounces cremini mushrooms (sliced) and cook, stirring occasionally, until browned (about 5-7 minutes).
- Remove mushrooms from skillet and set aside.
- Add the chicken to the skillet and cook for 2 minutes per side, until lightly browned.
- Return the mushrooms to the skillet.
- Pour 1 cup Marsala wine over the chicken and mushrooms.
- Cover the skillet and reduce heat to low.
- Simmer for 10-15 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
- Serve immediately over pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
12g
Carbs
3g
