Barefoot Contessa Chicken Marsala Recipe

For those who like to eat chicken, I wanted to bring you this new and simple barefoot contessa recipe for Chicken Marsala, and I recommend you use chicken breast in particular.

In the same blog, I have many other chicken recipes, but this one in particular that I bring here is simply fabulous. Besides, it took me a short time its prepare and it uses very few ingredients.

I hope you enjoy it, as it is an excellent idea for lunch or dinner.

Ingredients

• 2 tablespoons of olive oil
• 4 chicken breasts, cut lengthwise
• 1 1/2 cups of sliced mushrooms
• 1 tablespoon of flour
• 4 sprigs of thyme
• Salt and pepper to taste
• 3/4 cup of Marsala
• 3/4 cup of chicken broth
• 1 tablespoon of butter

Way to Make Barefoot Contessa Chicken Marsala Recipe

1. In a skillet, add some oil, and sauté the chicken (seasoned with salt and pepper) for about 4 minutes per side.
2. Remove the chicken from the pan and set aside.
3. In the same pan, add a little more oil and sauté the sliced mushrooms and cook them for about 5 minutes. Then add the flour and stir constantly to avoid lumps. Next, add the chicken stock, Marsala, and thyme. Cook for about 3 more minutes and add the tablespoon of butter. Remove from the heat and let stand a few minutes before serving.

• Carrabba’s Chicken Marsala
• Ina Garten Chicken Marsala 

Print Recipe

Barefoot Contessa Chicken Marsala Recipe

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: appetizer

Cuisine: Italian

Servings: 4

Ingredients

• 2 tablespoons of olive oil
• 4 chicken breasts cut lengthwise
• 1 1/2 cups of sliced mushrooms
• 1 tablespoon of flour
• 4 sprigs of thyme
• Salt and pepper to taste
• 3/4 cup of Marsala wine
• 3/4 cup of chicken broth
• 1 tablespoon of butter

Instructions

• In a skillet, add some oil, and sauté the chicken (seasoned with salt and pepper) for about 4 minutes per side.
• Remove the chicken from the pan and set aside.
• In the same pan, add a little more oil and sauté the sliced mushrooms and cook them for about 5 minutes. Then add the flour and stir constantly to avoid lumps. Next, add the chicken stock, Marsala, and thyme. Cook for about 3 more minutes and add the tablespoon of butter. Remove from the heat and let stand a few minutes before serving.