Chicken Marsala is traditionally made on the stovetop. I wanted something that was a little more hands-off. This doesn't replace the stovetop version, but is quick, easy, and pretty tasty.
Ingredients
- 2 large boneless, skinless chicken breasts (about 3-4 breasts), trimmed
- 8-16 oz sliced mushrooms (button, cremini, or a mix)
- 1 shallot, diced
- 1 teaspoon fresh thyme
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2-3 cloves fresh garlic, minced
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Directions
- 1Preheat your oven to 375°F (190°C). Grease a large baking dish with cooking spray.
- 2Season the chicken with salt and pepper on both sides and place it in the prepared baking dish in a single layer.
- 3Mix the sauce ingredients in a medium bowl: mushrooms, shallots, thyme, Marsala wine, chicken broth, and garlic.
- 4Pour the mixture over the chicken breasts, ensuring they are evenly covered.
- 5Bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time will vary depending on the thickness of the chicken breasts.
Notes
- Pound the chicken to an even thickness (about 1/2 inch) to ensure uniform cooking.
Estimated Time
Preparation: 15 minutes
Cooking: 25 minutes