Pioneer Woman Chicken Marsala

Pioneer Woman Chicken Marsala by Ree Drummond features chicken breasts, flour, mushrooms, shallots, garlic, Marsala wine, and heavy cream. This tasty Chicken Marsala makes a delicious dinner in about 40 minutes and serves 4 people.

More Pioneer Woman Recipe:

• Pioneer Woman Asian Chicken Wings
• Pioneer Woman Tater Tot Chicken Casserole
• Pioneer Woman Melt In Your Mouth Chicken

🧡 Why You’ll Love Chicken Marsala Recipe

• Rich and Creamy Sauce: The combination of heavy cream and Marsala wine creates a luscious, flavorful sauce that perfectly complements the tender chicken.
• Quick and Easy: Ready in about 30 minutes, this recipe is perfect for a weeknight dinner when you need something delicious but don’t have a lot of time.
• Restaurant-Quality Taste: With simple ingredients and a few easy steps, you get a dish that tastes like it’s from a high-end restaurant right at home.
• Versatile Side Pairing: This Chicken Marsala pairs beautifully with a variety of sides, from mashed potatoes to steamed vegetables, making it a versatile choice for any meal.
• Family-Friendly: The mild, yet flavorful sauce is a hit with both adults and kids, making it a great option for family dinners.

🍗 Pioneer Woman Chicken Marsala Ingredients

• 1½ pounds (680 grams) boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick (or chicken tenderloins)
• 3 tablespoons (24 grams) all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon (15 ml) olive oil
• 3 tablespoons (42 grams) unsalted butter, divided
• 1 (8-ounce, 225-gram) package pre-sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots (from 1 medium shallot)
• 2 cloves garlic, minced
• ⅔ cup (160 ml) chicken broth
• ⅔ cup (160 ml) dry Marsala wine
• ⅔ cup (160 ml) heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional)

🍲 How To Make Pioneer Woman Chicken Marsala

1. Prepare Chicken: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken, seal tightly, and shake to coat evenly. Set aside.
2. Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken to the pan, shaking off excess flour. Cook until golden and just cooked through, about 5 to 6 minutes total. Transfer to a plate and set aside.
3. Make Sauce: Melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes more. Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Add ¼ teaspoon salt and ⅛ teaspoon pepper. Scrape any brown bits from the pan. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by about half and thickens slightly, 10 to 15 minutes.
4. Combine and Serve: Return the chicken to the pan with any juices from the plate. Reduce heat to low and simmer until the chicken is warmed through and the sauce thickens more, about 2 to 3 minutes. Sprinkle with chopped parsley, if desired, and serve.

💭Recipe Tips

• Pound the Chicken Evenly: Make sure to pound the chicken to ¼-inch thickness for even cooking and tender results.
• Use a Stainless Steel Pan: A stainless steel pan helps get a nice golden sear on the chicken, which adds flavor.
• Scrape Up Brown Bits: Scrape the brown bits from the pan when making the sauce to add extra flavor.
• Adjust Sauce Thickness: Let the sauce simmer longer if it’s too thin, or add more broth if it’s too thick.
• Rest the Chicken: Let the chicken rest for a few minutes before cutting to keep it juicy and flavorful.

🎚 How To Store Leftovers Chicken Marsala?

• Refrigerate: Cool leftovers chicken marsala to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool leftovers chicken marsala completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Chicken Marsala?

• In The Oven: Preheat the oven to 350°F. Cover leftovers chicken marsala with foil and heat in an oven-safe dish for 15-20 minutes until hot.
• In The Microwave: Place leftovers chicken marsala in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• On the Stove: Heat leftovers chicken marsala in a skillet over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.

What To Serve With Chicken Marsala?

This creamy Chicken Marsala pairs well with mashed potatoes, rice, pasta, or garlic bread. It also can be served alongside steamed vegetables, roasted potatoes, a fresh salad, or sautéed spinach for a tasty dinner.

FAQ’S:

More Pioneer Woman Recipe:

• Pioneer Woman Peach Bbq Chicken
• Pioneer Woman Chicken Tikka Masala
• Pioneer Woman Butterfly Chicken Legs

Pioneer Woman Chicken Marsala Nutrition Facts

Serving Size: 1 serving

• Calories: 470
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 137mg
• Sodium: 713mg
• Potassium: 724mg
• Total Carbohydrate: 27g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 34g

Pioneer Woman Chicken Marsala

Author: Rihab mimouni Cooking Method:Sautéing, Baking Cuisine:American, British Courses:Dinner Recipe Keys: C Chicken Marsala

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:470 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Chicken Marsala by Ree Drummond features chicken breasts, flour, mushrooms, shallots, garlic, Marsala wine, and heavy cream. This tasty Chicken Marsala makes a delicious dinner in about 40 minutes and serves 4 people.

Ingredients

• 1½ pounds (680 grams) boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick (or chicken tenderloins)
  
• 3 tablespoons (24 grams) all-purpose flour
  
  
• Salt
• Freshly ground black pepper
  
• 1 tablespoon (15 ml) olive oil
  
• 3 tablespoons (42 grams) unsalted butter, divided
  
• 1 (8-ounce, 225-gram) package pre-sliced bella or button mushrooms
  
• 3 tablespoons finely chopped shallots (from 1 medium shallot)
  
• 2 cloves garlic, minced
  
  
• ⅔ cup (160 ml) chicken broth
  
• ⅔ cup (160 ml) dry Marsala wine
  
• ⅔ cup (160 ml) heavy cream
  
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

1. Prepare Chicken: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken, seal tightly, and shake to coat evenly. Set aside.
   
2. Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken to the pan, shaking off excess flour. Cook until golden and just cooked through, about 5 to 6 minutes total. Transfer to a plate and set aside.
   
3. Make Sauce: Melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes more. Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Add ¼ teaspoon salt and ⅛ teaspoon pepper. Scrape any brown bits from the pan. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by about half and thickens slightly, 10 to 15 minutes.
   
4. Combine and Serve: Return the chicken to the pan with any juices from the plate. Reduce heat to low and simmer until the chicken is warmed through and the sauce thickens more, about 2 to 3 minutes. Sprinkle with chopped parsley, if desired, and serve.

Notes

• Pound the Chicken Evenly: Make sure to pound the chicken to ¼-inch thickness for even cooking and tender results.
• Use a Stainless Steel Pan: A stainless steel pan helps get a nice golden sear on the chicken, which adds flavor.
• Scrape Up Brown Bits: Scrape the brown bits from the pan when making the sauce to add extra flavor.
• Adjust Sauce Thickness: Let the sauce simmer longer if it’s too thin, or add more broth if it’s too thick.
• Rest the Chicken: Let the chicken rest for a few minutes before cutting to keep it juicy and flavorful.

Keywords:Pioneer Woman Chicken Marsala