Sunday, February 11, 2018

Easy Chicken Marsala for Two

You don't need to make something crazy to impress your significant other. Here is a recipe that is quick yet fancy and it doesn't break the bank!


-6 chicken tenders (about 1.5 pounds)
-¼ cup oil
-½ cup All-purpose flour
-½ tsp salt and black pepper
-½ tsp ground black pepper
-8 ounces sliced mushrooms, white or crimini
-¼ cup sweet Marsala wine
1- cup beef gravy


Put the chicken tenders side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put flour in a small bowl and season with salt and pepper; mix with a fork to distribute evenly. 

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Gently lay cutlets into the hot pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. 

Remove the chicken to a large dish in a single layer to keep warm. Lower the heat to medium and add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol and reduce by half. Add the beef gravy and bring to a simmer. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

Serve with asparagus, and thin spaghetti or garlic mashed potatoes.

*Everything mentioned in this recipe can be found right in the store! Except the Marsala wine. 

Photo courtesy of Broke & Literate

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